Herb Rice with Creamy Mushroom and Asparagus Sauce

Herb Rice mildly flavoured with fresh basil and parsley served with exotic Creamy Mushroom and Asparagus Sauce.

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Exotic flavours, delicate aroma and a ladleful of good health! Vegetarians need not lose heart; veggie sources of iron are just as apt!

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Makes 4 servings
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For The Herb Rice
1 cup long grained rice (basmati)
1/2 cup chopped onions
2 green chillies , finely chopped
2 tbsp finely chopped parsley
2 tbsp finely chopped basil
1 tbsp oil
salt to taste

For The Mushroom and Asparagus Sauce
2 large tomatoes
1/2 cup thickly sliced and blanched mushrooms (khumbh)
1/2 cup chopped asparagus
2 bayleaves (tejpatta)
4 to 6 black peppercorns (kalimirch)
1/2 cup chopped onions
1 tsp chopped garlic (lehsun)
2 tsp sugar
1/2 tsp dried oregano
1 tbsp fresh cream
2 tsp olive oil or oil
salt to taste

For the herb rice

  1. Wash and soak the rice for 10 minutes. Drain and keep aside.
  2. Heat the butter in a pan, add the onions and green chillies and sauté till the onions turn translucent.
  3. Add the rice, salt and 2 cups of hot water. Cover and cook on a slow flame till all the moisture has evaporated and the rice is cooked.
  4. Add the parsley and basil to the cooked rice and toss lightly. Keep aside.

For the mushroom and asparagus sauce

  1. Put the tomatoes in boiling water for about 7 to 8 minutes. Then peel and chop them.
  2. Heat the olive oil in a pan, add the bay leaves and peppercorns and sauté for a few seconds.
  3. Add the onions and garlic and sauté for a few minutes till the onions turn translucent.
  4. Add the tomatoes and allow it to simmer for 10 to 15 minutes on a low flame.
  5. Add the sugar, oregano, cream and salt and remove and discard the bay leaves and peppercorns.
  6. Simmer for 5 more minutes. Keep aside.

How to proceed

  1. Place the herb rice on a serving dish and spoon the hot mushroom and asparagus sauce over it. Serve immediately.
Nutrient values per serving
8.2 gm. 1.6 mg. 4.7 gm. 43.6 gm. 262 cal.
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