Monday, September 17, 2012

Mushroom Rice



This recipe is my husband's. He brings home groceries and sometimes decides that a certain vegetable needs to be cooked a certain way.  This time it was mushrooms. He requested a kalasidanna (translates to mixed rice) with mushrooms, onions, garlic and no other spices other than salt and pepper. Turmeric was explicitly to be left out.

A's Mushroom rice - Feeds 4 to 6  hungry people

White Basmati rice cooked - 4 cups
Button Mushrooms cleaned and quartered  - 1.5 to 2 lbs
Yellow onion sliced thinly into rings -1
Garlic smashed and chopped coarsely - 5 cloves
salt and pepper to taste
Extra virgin Olive oil - 6 tablespoons
Juice of 1 lime 

Take a large wok or a skillet with high sides. Heat the olive oil on medium.
Add the onions and garlic to it.  Cook on medium low heat , stirring often until the onions have wilted completely and are beginning to brown at the edges. Take care not to burn.

Add the mushrooms now and cook to brown slightly. Add salt and pepper. Cook until the mushrooms soften and begin to release some liquid.
Turn off the heat. Spread the cooked rice over the mushroom mixture and stir gently to mix. Add the lime juice. Taste and adjust with more olive oil, salt and pepper.
Serve hot or warm. Leftovers reheat well.

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