A delicious mushroom dish for any occasion!
1. wash long grain rice in a colander under cold running water. Drain. Cut broccoli stalks mostly small and cut broccoli into small roses. Quarter stems lengthwise and cut crosswise into 1 cm pieces.
Heat oil in a large saucepan. Add onions and broccoli stalks and sauté over low heat, stirring frequently, until soft, 3 min. Add garlic, mushrooms, long grain rice and spices and stir for 1 minute until long grain rice is coated with oil.
Add boiling clear soup and season well with salt and freshly ground pepper. Pour in broccoli roses and let everything bubble together repeatedly. Cover, reduce temperature and make at low temperature 15 min. Do not remove the lid.
Remove from heat and let rest covered for 5 minutes. Add raisins and pistachios and fluff the rice grains slightly with a fork. Bring to the table hot.
Serve adding a spoonful of ghee. At step 4, mix in a tiny bit of diced red bell pepper and a few cooked peas to make it more colorful.
The spices whole are not meant to be eaten and can be removed before serving. For a simple, flavorful pilau, omit the broccoli as well as the mushrooms.
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