Herb Rice with Mushrooms


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Spring onions add crunch to the soft rice which goes very well with succulent mushrooms soaked in white sauce.

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Preparation Time:    Cooking Time:     Serves 4.
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For the rice
2 1/4 cups Steamed Rice
4 tsp low fat milk
3 tsp butter
2 tbsp chopped spring onions
2 tsp chopped parsley

For the mushroom topping
200 gms fresh mushrooms (khumbh), sliced
1 large onion, finely chopped
1/2 tsp finely chopped green chilli
1 tbsp chopped celery
1 tbsp cornflour
3/4 cup milk
1 tsp dried oregano (optional)
2 tbsp butter
salt to taste

  1. For the rice, heat the butter and fry the onions. Add the rice and milk and mix very well.
  2. Add the parsely. Cook for 2 to 3 minutes.
  3. For the mushroom topping, heat the butter and fry the onion and green chilli for 2 minutes.
  4. Add the celery and mushrooms.
  5. Mix the cornflour in the milk and 3/4 teacup of water and add to the mushrooms. Cook for a few minutes or until the mixture thickens. Stir the mixture continuously.
  6. Add the oregano and salt.
  7. To proceed, spread the hot rice in a serving dish and top with the mushroom mixture.

Variation :

  1. Herb corn rice. Instead of mushrooms, use 1 teacup of cooked tender corn.

  1. Goodness Guide :
  2. Mushrooms are low in calories.
  3. Don't use too much water to cook rice.
  4. Use just enough.
  5. Excess water tends to wash vitamins away.

Nutrient values Per Serving :
6.8 g46.3 g9.6 g

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