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.
2To 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.
3To 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.
4Take a deep pot, add about 1/4 cup of butter, and melt it.
5Take a deep pot, add about 1/4 cup of butter, and melt it.
6Take a deep pot, add about 1/4 cup of butter, and melt it.
7Add 2 tbsp of finely chopped garlic and saute.
8Add 2 tbsp of finely chopped garlic and saute.
9Add 2 tbsp of finely chopped garlic and saute.
10Add two medium-sized, finely chopped onions and saute for about 2 to 3 minutes until translucent.
11Add two medium-sized, finely chopped onions and saute for about 2 to 3 minutes until translucent.
12Add two medium-sized, finely chopped onions and saute for about 2 to 3 minutes until translucent.
13Add about 800 G of medium-sliced mushrooms.
14Add about 800 G of medium-sliced mushrooms.
15Add about 800 G of medium-sliced mushrooms.
16Add 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.
17Add 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.
18Add 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.
19Gently 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.
20Gently 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.
21Gently 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.
22Add 3 cups of vegetable broth to the pot.
23Add 3 cups of vegetable broth to the pot.
24Add 3 cups of vegetable broth to the pot.
25Close the pot with a lid that has a spout to release steam and cook the rice for about 15 to 20 minutes.
26Close the pot with a lid that has a spout to release steam and cook the rice for about 15 to 20 minutes.
27Close the pot with a lid that has a spout to release steam and cook the rice for about 15 to 20 minutes.
28After 15 minutes, check if the rice is cooked and all the broth has been absorbed.
29After 15 minutes, check if the rice is cooked and all the broth has been absorbed.
30After 15 minutes, check if the rice is cooked and all the broth has been absorbed.
31Add some freshly chopped coriander leaves and gently mix.
32Add some freshly chopped coriander leaves and gently mix.
33Add some freshly chopped coriander leaves and gently mix.
34Let the rice rest for about 5 minutes.
35Let the rice rest for about 5 minutes.
36Let the rice rest for about 5 minutes.
37Serve the herbed mushroom rice hot, garnished with stir-fried mushroom slices and finely chopped coriander leaves.
38Serve the herbed mushroom rice hot, garnished with stir-fried mushroom slices and finely chopped coriander leaves.
39Serve the herbed mushroom rice hot, garnished with stir-fried mushroom slices and finely chopped coriander leaves.
Ingredients
1 cup mushroom slices
1 cup mushroom slices
1 cup mushroom slices
1 small cube butter
1 small cube butter
1 small cube butter
salt
salt
salt
pepper
pepper
pepper
0.25 cup butter
0.25 cup butter
0.25 cup butter
2 tbsp finely chopped garlic
2 tbsp finely chopped garlic
2 tbsp finely chopped garlic
2 medium sized onions, finely chopped
2 medium sized onions, finely chopped
2 medium sized onions, finely chopped
800 G mushrooms, sliced to medium size pieces
800 G mushrooms, sliced to medium size pieces
800 G mushrooms, sliced to medium size pieces
1 tsp salt
1 tsp salt
1 tsp salt
1 tsp pepper
1 tsp pepper
1 tsp pepper
2 tasps chili flakes
2 tasps chili flakes
2 tasps chili flakes
3 tasps Italian seasoning
3 tasps Italian seasoning
3 tasps Italian seasoning
1.5 cups long grain basmati rice, soaked for about 30 minutes
1.5 cups long grain basmati rice, soaked for about 30 minutes
1.5 cups long grain basmati rice, soaked for about 30 minutes
3 cups vegetable broth
3 cups vegetable broth
3 cups vegetable broth
freshly chopped coriander leaves
freshly chopped coriander leaves
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.