Five Spice Jasmine Rice with Mushrooms

Five S[oce, Ginger and Mushrooms
Another Fusion Preparation

Five Spice Powder

Five Spices Powder aka Wu Xiang Fen, a Chinese Spice Medley

The Red Onion adds color, as does the Ciiantro  Five-Spice, Mushrooms and Ginger add fragrance in this variation of Jasmine Rice.  Fat content is low, as is sodium, making this a healthy alternative

Although you can make Five Spice Powder, it is usually brought ready-made, in small  jars. The seasoning is a mixture of Star Anise, Cloves, Cassia Bark, Fennel and Sichuan Pepper.

Healthy ingredients in this dish include the Mushrooms, as well as the Ginger and Garlic.

Five Spice Jasmine Rice with Muhrooms

Asian Fusion


Hand of fresh gingerf


3 tablespoons Olive Oil
1 cup chopped Red Onions
3 minced cloves Garlic
1 tablespoon minced fresh Ginger root
2 teaspoons Five Spice Powder
12 ounces Portobello Mushroom caps, cut in dice about ¾ inch square – or may substitute Shiitake
1½ cups Jasmine Rice
2½ cups Chicken Stock
Salt, finely ground Black Pepper to taste
2 tablespoons chopped Cilantro leaves


Using olive oil to cook Asian foods

Olive Oil

First heat 2 tablespoons of the Oil in a heavy saucepan big enough to hold 3 quarts. Add the Onion and cook over medium fire, stirring, until tender bt not brown.  Stir in the Garlic and Ginger.  Cook briefly, then stir in the Five Spice Powder.

Add the rest of the Oil and the chopped Mushrooms.  Stir and cook 2 to 3 minutes, then stir in the  Rice and stir well to combine thoroughly.

Add the stock.  Bring to the boil.  Season to taste with Saltand Pepper.  Cover.  Reduce heat to very low and cook until rice is tender, about 15 minus.

Remove from fire and set aside, covered for five minutes before serving.  Serves six, depending on what other dishes are prepared.


Using garlic to make Nasi Minyak, Savory Rice


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