Spinach Mushroom Rice Bake
by Tarla Dalal
Added to 443 cookbooks
This recipe has been viewed 14640 times
Buttered rice topped with spinach and mushroom.
- Heat the butter in a pan and add the onion slices.
- Fry for 2 minutes and then add the rice.
- Stir for 2 to 3 more minutes and add 2 cups of water and salt.
- Simmer till the rice is cooked. Each grain of the rice should be separate.
- Keep aside.
- Heat the butter and fry the onion with the carom for 2 minutes.
- Add the spinach and mushrooms and cook for 5 minutes.
- Add the cheese, salt and pepper and allow the mixture to dry a little.
- Remove from the flame and keep aside.
- Lightly butter a 150 mm. (6") diameter baking dish.
- Arrange the buttered rice layer on the bottom of the baking dish.
- Spread the spinach mushroom vegetable on it.
- 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.
- Add a sprig of parsley and serve hot.
- You can also serve both the dishes separately.
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