Jordanian Mansaf-Inspired Mushroom Bowls

Ingredients

• 1 cup basmati rice
• 2 cups vegetable stock
• 1 tbsp olive oil
• 300 g portobello mushrooms, sliced
• 1 small onion, sliced
• 1 tsp ground allspice
• 1/2 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 3/4 cup Greek yogurt
• 1 tbsp lemon juice
• 1 garlic clove, grated
• 1/4 cup slivered almonds
• 2 tbsp chopped parsley
• 1 small cucumber, diced
• Salt and black pepper

Steps

1. Rinse the rice, cover with stock, and bring to a boil. Cover, reduce to low, and cook 12 minutes; rest covered for 5 minutes.
2. Heat oil in a skillet and brown mushrooms for 5 minutes. Add onion, allspice, cardamom, cinnamon, salt, and pepper.
3. Cook 4 minutes more until onion is soft and mushrooms are deeply browned; add a splash of stock if the pan catches.
4. Whisk yogurt, lemon juice, garlic, and a pinch of salt into a smooth sauce. Do not boil it, so it stays creamy.
5. Toast almonds in a dry pan for 2 minutes, shaking often, until golden and fragrant.
6. Build bowls with rice, mushrooms, cucumber, yogurt sauce, almonds, and parsley.

Allergen note: Contains milk and tree nuts; check stock for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.