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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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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. Ingredients:
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 |
Directions:
1. Wash and soak the rice for 30 minute.
2. 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.
3. In a large pot, heat the 1 tsp each of ghee and oil.
4. When the oil is hot, add cumin seeds and powdered spices.
5. Stir for a minute then add the onions.
6. Saute until onions are transparent, then add the garlic and serrano.
7. Continue until onions are starting to brown and garlic is cooked.
8. Now add the mushroom and salt, mix well.
9. Cook for another 3-4 min, then add the cooked rice.
10. Toss well, check and adjust seasoning. Sprinkle dried parsley for color.
11. 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.
12. Note 2: Adjust quantity of onions if you're not fond of them. Substitute yellow onions if you prefer a milder taste.
13. Note 3: Skip the serrano pepper if you don't like the heat. Just add freshly ground pepper instead.
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