Spicy mushrooms and peas with rice

Serves 6-8

by Dr Antigone Kouris-Blazos

This recipe is very easy and turns mundane peas into something exotic.

Ingredients
300g small whole mushrooms, thinly sliced
300g frozen or fresh peas
1 large red or brown onion, chopped
3 garlic cloves, crushed
1/4 cup dry white wine
2 tablespoons extra virgin olive oil
1 teaspoon allspice or baharat spice*
iodised salt (according to taste)
several grindings of black pepper
1 cup rice (e.g parboiled rice "tastic")

Method
1. Heat the oil in a large saucepan over medium heat. Cook onions until golden brown. Add garlic and stir until it turns golden. Add the allspice or baharat and cook for 1minute.
2. Add the mushrooms and cook until they begin to turn brown and soften (about 5 minutes).
3. Add peas, wine and salt. Cover and cook on medium heat for about 10 minutes or until peas are cooked. Turn heat off.
4. Bring to the boil a pot of water (5 cups water). Add 1 cup rice and boil for about 15 minutes until cooked/soft. Drain rice in a colander.
5. Serve peas/mushrooms with rice or mix the rice through the pea/mushroom mixture.

Accompaniments: Serve with meat, chicken, fish or eggs.

* Baharat is a popular spice in the Gulf states. It is an enticing balance of delicious spices (paprika, peppercorns, cumin, cinnamon, coriander, green cardamon, star anise, nutmeg, cloves) - the resulting mixture is aromatic, sweet, warm and pungent
This spice can be ordered from http://www.spicebazaar.com.au