Garlic Mushroom Rice Recipe #335361
Yet another simple recipe that I came up with long ago and want to post here for safe keeping. I serve this with grilled habanero tilapia and roasted veggies. Sometimes I substitute 2/3 cup whole wheat couscous for the rice. If using brown rice, cook according to package directions.
by Dimpi
30 min | 15 min prep
SERVES 3
- 1 cup basmati rice, white
- 2 cups water
- 1/4 teaspoon ghee (optional)
- 1/4 teaspoon salt (optional)
- 1 teaspoon ghee
- 1 teaspoon canola oil
- 1/2 teaspoon cumin seed
- 3 cloves, powdered
- 1 cardamom pod, powdered
- 1/4 inch cinnamon stick, powdered
- 2/3 cup red onion, thinly sliced
- 2 garlic cloves, chopped
- 1/2 teaspoon serrano pepper, finely chopped (deseeded for less heat)
- 1 cup cremini mushroom, quartered
- salt, to taste
- Wash and soak the rice for 30 minute.
- Add ghee and salt (works fine even without it), and cook in the microwave for 13 min (time depends on your microwave). Fluff, and set aside to cool.
- In a large pot, heat the 1 tsp each of ghee and oil.
- When the oil is hot, add cumin seeds and powdered spices.
- Stir for a minute then add the onions.
- Saute until onions are transparent, then add the garlic and serrano.
- Continue until onions are starting to brown and garlic is cooked.
- Now add the mushroom and salt, mix well.
- Cook for another 3-4 min, then add the cooked rice.
- Toss well, check and adjust seasoning. Sprinkle dried parsley for color.
- Note 1: The spices are best when powdered freshly in a mortar and pestle. If you don't want to, use a pinch each of already powdered spices.
- Note 2: Adjust quantity of onions if you're not fond of them. Substitute yellow onions if you prefer a milder taste.
- Note 3: Skip the serrano pepper if you don't like the heat. Just add freshly ground pepper instead.
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5 stars