Herbed Rice with Mushrooms
by Tarla Dalal
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Added to 127 cookbooks
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Herbed rice, with the enticing aroma of butter, parsley and spring onions, is teamed up with a creamy, saucy mushroom topping, to make a memorable treat that you will relish to the core.
The generous use of milk, thickened with corn flour, gives the mushroom topping its creaminess while a dash of celery and oregano enhance its flavour, giving it a rich aroma that complements the rice well, further accentuating its herby notes.
Serve the Herbed Rice with Mushrooms immediately on preparation, with a garnish of grated cheese that adds to its pleasing gooeyness.
An exciting One Dish Meals for mushroom lovers.
- Heat the butter in a broad non-stick pan, add the spring onion whites and greens and sauté on a medium flame for 1 minute.
- Add the rice, milk, salt and parsley, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.
- Combine the cornflour and milk in a bowl, mix well and keep aside.
- Heat the butter in a broad non-stick, add the onions and sauté on a medium flame for 2 minutes.
- Add the chillies and celery and sauté on a medium flame for 30 seconds.
- Add the mushrooms and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the cornflour-milk mixture, oregano, ½ cup of water and pepper, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.
- Just before serving re-heat the rice and the mushroom topping.
- Spread the rice in a serving bowl and spread it evenly with a back of a spoon.
- Top it with the mushroom topping and spread it evenly.
- Serve immediately garnished with cheese and a sprig of parsley.
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