Mushroom Brown Rice
by Tarla Dalal
Added to 50 cookbooks
This recipe has been viewed 30200 times
Lemon grass imparts a subtly sweet flavour to this thai-inspired potassium rich mushroom rice.
- Wash and soak the brown rice for 2 to 3 hours. Drain and keep aside.
- Boil 4 cups of water in a large vessel, add the rice and lemon grass and cook over a medium flame till the rice is done. Drain and discard the water and lemon grass and keep aside.
- Heat the oil in a non-stick pan, add the spring onions and sauté till they turn translucent.
- Add the capsicum, green chillies and red chilli flakes and sauté for a while.
- Add the cooked brown rice and salt and mix gently. Remove from the flame and keep aside.
- Heat the oil in a pan, add the spring onion whites and sauté till they turn translucent.
- Add the garlic and capsicum and fry for a minute.
- Add the ground paste, lemon juice and sauté for another minute.
- Mix well and finally add the mushrooms.
- Cook till they are soft and all the water has dried.
- Add the cornflour mixture and coriander and toss gently. Keep aside.
- Just before serving heat the sautéed mushrooms in a large kadhai, add the rice to it and toss gently.
- Serve hot garnished with spring onion greens.
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