Directions
- 1To the pan, add a small cube of butter and stir-fry a cup of mushroom slices until the excess moisture is evaporated. Season with a little salt and pepper. Set aside for garnish.
- 2Take a deep pot, add about 1/4 cup of butter, and melt it.
- 3Add 2 tbsp of finely chopped garlic and saute.
- 4Add two medium-sized, finely chopped onions and saute for about 2 to 3 minutes until translucent.
- 5Add about 800 G of medium-sliced mushrooms.
- 6Add 1 tsp of salt, 1 tsp of pepper, 2 tasps of chili flakes, and 3 tasps of Italian seasoning. Mix everything well until the mushrooms are nicely coated and releasing juices.
- 7Gently mix in 1 and 1/2 cups of long grain basmati rice, which has been soaked for about 30 minutes, being careful not to break the rice.
- 8Add 3 cups of vegetable broth to the pot.
- 9Close the pot with a lid that has a spout to release steam and cook the rice for about 15 to 20 minutes.
- 10After 15 minutes, check if the rice is cooked and all the broth has been absorbed.
- 11Add some freshly chopped coriander leaves and gently mix.
- 12Let the rice rest for about 5 minutes.
- 13Serve the herbed mushroom rice hot, garnished with stir-fried mushroom slices and finely chopped coriander leaves.
Ingredients
- 1 cup mushroom slices
- 1 small cube butter
- salt
- pepper
- 0.25 cup butter
- 2 tbsp finely chopped garlic
- 2 medium sized onions, finely chopped
- 800 G mushrooms, sliced to medium size pieces
- 1 tsp salt
- 1 tsp pepper
- 2 tasps chili flakes
- 3 tasps Italian seasoning
- 1.5 cups long grain basmati rice, soaked for about 30 minutes
- 3 cups vegetable broth
- freshly chopped coriander leaves
Equipment
deep potlid with a spout
Tips
- Make sure to use a lid with a spout to release the steam when cooking the rice.
- The rice is best when made with vegetable broth for exact flavors.
- Let the rice rest for about 5 minutes after cooking before plating.
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