Mushroom Brown Rice

by Tarla Dalal

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Lemon grass imparts a subtly sweet flavour to this thai-inspired potassium rich mushroom rice.

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Mushroom Brown Rice recipe - How to make Mushroom Brown Rice

Preparation Time: 25 mins Cooking Time: 10 mins Total Time: 35 mins Makes 4 servings
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Ingredients

For The Brown Rice
1 1/2 cups brown rice
3 tbsp chopped lemon grass (hare chai ki patti)
1/4 cup thinly sliced spring onions
1/4 cup thinly sliced capsicum
1 tsp finely chopped green chillies
1 tsp dry red chilli flakes (paprika)
1 tsp olive oil
1/4 tsp salt

For The Sautéed Mushrooms
4 cups mushrooms (khumbh) , chopped into quaters
1/2 cup sliced spring onions whites
2 tsp chopped garlic (lehsun)
1/4 cup thinly sliced yellow capsicum
1/4 cup thinly sliced green capsicum
1/4 cup thinly sliced red capsicum
1/2 tbsp lemon juice
1 tsp cornflour dissolved in 1 tablespoon water
2 tbsp chopped coriander (dhania)
1 tsp oil
1/4 tsp salt

To Be Ground Into A Smooth Paste
3 whole dry kashmiri red chillies , soaked
2 tsp galangal (thai ginger)
1 tsp sugar
2 tbsp water

For The Garnish
2 tbsp finely chopped spring onions for the garnish

Method
For the brown 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.

For the sautéed mushrooms

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.