Sweet spiced mushroom and rice pilaf from Ottolenghi Test Kitchen - Shelf Love (page 127) by Yotam Ottolenghi and Noor Murad

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Butternut squash with orange oil and caramelised honey

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • janeths on January 01, 2026

    Delicious. I didn’t have dried mushrooms but it was still excellent.

  • molly17659 on November 17, 2025

    This was really nice. I don't usually like star anise flavor but I figured I'd try this since I had all the ingredients. It's minimal effort and very flavorful. I smelled wonderful in the oven and it made a very nice comforting meal.

  • Lsblackburn1 on November 12, 2025

    Loved this as a side for lamp chops. Used chanterelles, oyster mushrooms and portobellos (should have made those a bit smaller).

  • Clog on October 01, 2023

    The Ottolenghi Test Kitchen crowd have worked their magic again. Delicious, and just as good as leftovers. While it's not complicated, it does require a bit of time so plan accordingly.

  • shmi on August 29, 2023

    This is absolutely delicious. It tastes like the flavors have been developing for days and so incredibly earthy. My spin was to sub dried jujubes for the apricots. Yum.

  • daveprice on November 25, 2022

    Cooked this this evening and it was excellent. The combination of the apricots, mushrooms and ancho chilies worked unexpectedly well. Will cook again

  • dc151 on November 11, 2021

    This was very good, but this was definitely a project meal. It took closer to 2.5 hours. Not sure the spices really came through too much taste-wise, but it smelled wonderful while cooking!

  • saarwouters on October 17, 2021

    This was absolutely delicious! The cinnamon, mushrooms and apricots were such a great combination! The ratio of rice to stock, and the cooking time worked perfectly in our oven. The only thing I would change the next time, is to cut the mushrooms into smaller pieces. I could eat this every day!

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