1. Place the lavender, mustard seeds and fennel seeds in a spice grinder. PULSE until finely ground. 2. Warm the olive oil in a large skillet over medium heat. 3. Stir in the rice and shallots; saute for 5 minutes. 4. Add the mushrooms, sauteeing for about 5 minutes or until golden brown and the liquid from the mushrooms has started to evaporate. 5. Stir in the salt, pepper and lavender mixture. 6. If using a rice cooker, transfer the rice mixture to the appliance. Stir in the broth. Cook for 30 minutes or until the rice is tender and the the liquid has completely absorbed. 7. If using the stove top, stir in the broth, cover the pot, bring to the boil, then reduce to simmer and cook for about 20 minutes or until the liquid has evaporated. 8. Stir in half of the green onions. 9. Transfer the cooked rice to a serving platter and garnish with the remaining green onions. If desired, you can garnish the top of the rice with fresh cilantro, too. 10. Remember: Cooking time varies depending on if you are cooking the rice on the stove top or in a rice cooker. ---------------------------------------------------------------------------
Nutrition
Ingredients
