Basmati Rice With Tomato Mushroom Sauce Recipe Recipe

Name: Basmati Rice With Tomato Mushroom Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauteing liquid; 1/2 tsp Grnd cumin; 1/2 tsp Grnd cardamom; 1 tsp Curry pwdr; 1/2 tsp Mustard seed; 1 pch Asafoetida, optional; 1/2 tsp Coriander; 1/2 tsp Fenugreek, grnd; 1 tsp Dry parsley Salt and pepper, to taste; 1 x Onion, minced; 2 stalk celery, minced; 2 x Carrots, sliced; 1 x Tomato, cut in chunks; 1 can Tomatoes, slightly minced, undrained; 1 can Butter beans, undrained; 1 ounce Dry patty straw mushrooms (or possibly other); 1 x Green pepper, sliced; 1 2/3 c. Basmati rice; 1 pch Saffron threads or possibly flowers; 2 c. Mushroom broth; 1 1/3 c. Water

Servings: persons

Sauteing liquid
1/2 tsp Grnd cumin
1/2 tsp Grnd cardamom
1 tsp Curry pwdr
1/2 tsp Mustard seed
1 pch Asafoetida, optional
1/2 tsp Coriander
1/2 tsp Fenugreek, grnd
1 tsp Dry parsley Salt and pepper, to taste
1 x Onion, minced
2 stalk celery, minced
2 x Carrots, sliced
1 x Tomato, cut in chunks
1 can Tomatoes, slightly minced, undrained
1 can Butter beans, undrained
1 ounce Dry patty straw mushrooms (or possibly other)
1 x Green pepper, sliced
1 2/3 c. Basmati rice
1 pch Saffron threads or possibly flowers
2 c. Mushroom broth
1 1/3 c. Water

1
1.
2
Soak dry mushrooms in 2 c. warm water for 30 min.
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Drain and strain out sand, reserving liquid and mushrooms separately.
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2.
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Put rice, saffron or possibly saffron flowers, mushroom liquor, and water in rice cooker and set to cook and keep.
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3.
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Dry-roast all other spices and herbs.
8
Add in sauteing liquid with onion and celery and saute/fry for a few min.
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Add in carrots.
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Add in mushrooms and green pepper, each time sauteing for several min (add in more liquid if necessary).
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Add in tomatoes and beans.
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4.
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Simmer 10 min, uncovered, allowing some of the liquid to evaporate.
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5.
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Serve over or possibly mixed with rice.
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NOTES :
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1.
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I used 1 tsp extra virgin olive oil to saute/fry in, and no additional liquid.
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2.
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For mushroom broth, I had previously soaked mushrooms for another recipe and not used them.
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I had also roasted some garlic.
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I added the skins from the roasted garlic to the saved mushroom broth and simmered them together, making a delicious and very aromatic vegetable broth.
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This is what I used to cook the rice in.
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3.
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I'm sure any kind of dry mushrooms will do.
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I just used what I happened to have on hand.
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Likewise for the beans; I had originally thought of using black beans, but didn't happen to have any.
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4.
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It sounds like a lot of ingredients, but it didn't take long to make.
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Dry-roasting the spices is a critical step, as it brings out their flavor.

1177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Sauteing liquid, 1/2 tsp Grnd cumin, 1/2 tsp Grnd cardamom, 1 tsp Curry pwdr, and more.

Yes, Basmati Rice With Tomato Mushroom Sauce Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basmati Rice With Tomato Mushroom Sauce Recipe

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