“Add the subtle scent of lavender to aromatic jasmine rice and you get a new side dish fit for company- and easy enough for quick weeknight meals. Take your choice of mushrooms. Cremini and Shiitake are especially good. I like to prepare the pilaf in a rice cooker. If you don’t have one, use a covered 2-quart casserole dish and bake the rice at 350 F for 20 to 25 minutes.”
1 tbls. dried Jardin du Soleil Certified Organic Culinary Lavender
2 tsp. mustard seeds
1/2 tsp. fennel seeds
2 tbls. extra-virgin olive oil
1/4 lb. mixed mushrooms, diced
1 cup uncooked jasmine rice
1/2 cup finely diced shallot
1/2 cup finely diced green onions
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
2 cups reduced-sodium chicken broth
Combine the lavender, mustard seeds, and fennel seeds in the spice grinder. Pulse until finely ground.
Warm oil in a large skillet over medium-high heat. Add the mushrooms and saute` for 7 minutes, or until golden and the liquid released my the mushrooms evaporates. Add the rice, shallot, green onions, salt, pepper, and lavender mixture.
Transfer to the rice cooker and add the chicken broth. Cook for 30 minutes, or until the rice is tender and the liquid has been absorbed.
This recipe is taken from page 136 of Sharon Shipley’s The Lavender Cookbook,available here.