Mushroom Pilaf

I had some dried prochini and oyster mushrooms left over, but wanted to try something other than risotto. Fresh pasta was an option, but who'd go through all that trouble in making the dough and rolling it out, bleh. So, decided to incorporate them in a light pilaf. The original pilaf recipe was from across the Italian border, a Cèpes Pilaf, with pecans for bite and cranberries for sweetness, which I decided to substitute with almonds and raisins, for a more Moroccan feel. 

Ingredients

• 1 cup long-grained rice, washed
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 tsp pepper
• 1.5 tsp salt
• 1 bay leaf
• 7-8 almonds, roughly chopped
• 7-8 raisins
• 1 tbsp sherry vinegar
• 1 cup hot water
• 1 cup water
• 2 tbsp dried mixed mushrooms (oyster and porchini)
• 1 tbsp olive oil

Method

1. Clean the dried mushrooms in running water. Then add the dried mushrooms and raisins in a bowl with a tight fitting lid, add the hot water and cover. Leave aside to rehydrate for at least 30 minutes.
2. Once the mushrooms and raisins rehydrate, chop them roughly and reserve the mushroom liquor.
3. Heat the almonds in a pan and lightly roast them. Remove and keep aside.
4. Heat the oil in a pan, and add the garlic and onions. Fry until the onions turn translucent.
5. Add mushrooms and pepper, and cook on high heat, until the mushrooms dry out.
6. Add the rice and stir until it turns opaque. Add the vinegar and stir vigourously. 
7. Once the rice absorbs the vinegar, add the mushroom liquor and remaining water, and add the bayleaf and salt.
8. Cover with a lid and continue cooking on high heat, until the water is completed absorbed.
9. Check the rice, it should be cooked through but with some bite at the centre.
10. Switch off the heat and leave covered for 10 minutes.
11. Serve up immediately.