{"id":9288,"date":"2016-05-27T08:22:23","date_gmt":"2016-05-27T00:22:23","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=9288"},"modified":"2016-05-27T08:22:23","modified_gmt":"2016-05-27T00:22:23","slug":"cast-iron-pot-of-mushroom-cauliflower-rice","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=9288","title":{"rendered":"Cast Iron Pot Of Mushroom & Cauliflower Rice"},"content":{"rendered":"

\"Mushroom<\/em><\/strong><\/p>\n

\"Mushroom<\/em><\/strong><\/p>\n

I am now a fan of cooking rice in cast iron pots. Believe me, the aroma of the dish that comes out of cast iron pots is stronger and more convincing than if the same ingredients were thrown into a rice cooker or a wok to cook. All the different flavours become encapsulated within the pot when the various ingredients come together to cook and boil. As such, the rice and flavours melt into one and the rice becomes especially tender and fragrant.<\/p>\n

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Which is the reason why I keep coming back to use the dutch oven pot regularly to cook my rice, with a few recipes here that I love a lot and am already missing – ‘A Delightful Plate Of Lebanese Mujaddara (Lentils & Rice)’<\/a>, ‘Dutch Oven Nut & Raisin Rice With A Royal Fragrance’<\/a> and ‘Aromatic Chicken & Mushroom Rice Cooked In A Cast Iron Pot’<\/a>. Try them and see which one of these you like best!<\/p>\n

Ingredients<\/em><\/strong>:<\/p>\n