Mo'Amar rice with mushrooms

By Shahir Massoud
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Chef Shahir Massoud serves up Egyptian eats you can make for dinner tonight—Mo’Amar rice with mushrooms.



Mo'Amar Rice with Mushrooms

  • 1 cup Calrose rice
  • 1½ cups milk
  • 1 cup Egyptian chicken stock
  • 1/2 cup whipping cream
  • Pinch of kosher salt
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 4 oz cremini mushrooms, sliced
  • 4 oz shiitake mushrooms, sliced


For the Rice

  1. The first key step is to wash off all of the starch on the Calrose rice. Place the rice in a strainer and run under cold water, then transfer to a bowl of cold water. Allow the rice to sit for a few minutes before repeating the process again. Repeat three to four times until the water is clear and no longer foggy from the starch—this will take about 20 – 25 minutes in total. Washing off all of this starch is an important step for the final texture of the rice.
  2. Preheat the oven to 375°F.
  3. Place a Dutch oven over medium-high heat, then add the rinsed rice, milk, stock, cream, and salt. Bring to a boil, then transfer to the oven.
  4. Bake, uncovered, for 18 – 20 minutes, until the top begins to brown and the rice is cooked.

For the Mushrooms

  1. While the rice is in the oven, sauté the mushrooms. In a large skillet over high heat, heat the olive oil and butter.
  2. Add the sliced cremini and shiitake mushrooms along with a pinch of salt, and leave undisturbed in a single layer. Allow the mushrooms to get some nice caramelization, then stir and continue to cook out their water content, about 5 – 6 minutes. Set aside.
  3. Remove the rice when cooked, then spoon on the mushrooms!
  4. Serve and enjoy!

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