Spinach Mushroom Rice Bake


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Buttered rice topped with spinach and mushroom.

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Preparation Time : 
Cooking Time: 
Serves 4 to 6.
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For the buttered rice layer
1 cup long grained rice (basmati), washed and drained
1 onion, sliced
2 tbsp butter
salt to taste

For the spinach mushroom vegetable
1 onion, sliced
1 bunch spinach, chopped
8 to 10 sliced mushrooms (khumbh)
1/2 tsp carom seeds
1/4 cup grated cheese
2 tbsp butter
salt and black pepper (kalimirch) powder to taste

For the garnish
1/2 cup sliced mushrooms (khumbh)
1/2 cup grated processed cheese
a sprig of parsley


    For the buttered rice layer

    1. Heat the butter in a pan and add the onion slices.
    2. Fry for 2 minutes and then add the rice.
    3. Stir for 2 to 3 more minutes and add 2 cups of water and salt.
    4. Simmer till the rice is cooked. Each grain of the rice should be separate.
    5. Keep aside.

    For the spinach mushroom vegetable

    1. Heat the butter and fry the onion with the carom for 2 minutes.
    2. Add the spinach and mushrooms and cook for 5 minutes.
    3. Add the cheese, salt and pepper and allow the mixture to dry a little.
    4. Remove from the flame and keep aside.

    How to proceed

    1. Lightly butter a 150 mm. (6") diameter baking dish.
    2. Arrange the buttered rice layer on the bottom of the baking dish.
    3. Spread the spinach mushroom vegetable on it.
    4. Top with the sliced mushrooms and the grated cheese and bake in a preheated hot oven at 200 degree C (400 degree F) for 10 to 15 minutes.
    5. Add a sprig of parsley and serve hot.

    1. You can also serve both the dishes separately.
    RECIPE SOURCE : Easy Gourmet CookingBuy this cookbook
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