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SOUPS/SAUCES/CONDIMENTS

Mushroom Basmati rice

This recipe is very tasty and comforting and can be served with a lot of different meat dishes.

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The rice:
450 g/15.8 oz Basmati rice
4 cups/1 liter chicken stock
75 g/2.6 oz butter
salt

The mushrooms:
1 tablespoon/15 ml butter
6 mushrooms, finely sliced
1 clove garlic, minced
1 green onion, finely chopped
1 cup/250 ml chicken stock
salt and pepper to taste
2 teaspoons/10 ml fresh parsley, chopped

Add the rice, salt and chicken stock to a medium saucepan. Bring to the boil, lower the heat, then cover with a tightly fitting lid. Cook for 15-20 minutes then turn off the heat and leave the rice to stand, still covered, until about 5 minutes before serving.

Meanwhile for the mushrooms, heat the butter in a pan, add the mushrooms and cook for about 5 minutes.  Add the garlic and onion and fry until the pan is dry, then pour in the stock and season.  Cook until almost all the stock has evaporated, then remove from the heat.

When ready to serve, add the butter to the rice and fluff up with a fork.   Carefully stir in the mushrooms and parsley and keep warm until ready to serve.

 

 

STELLA's avatar

By STELLA

I have had no formal chef’s training. Classical piano was my parents’ choice, and that took care of the first 20 years of my life. Journalism and radio followed (my own choices, this time), and these opened many doors for me into different countries, people, cultures — and, of course, foods. In a six week series on radio I used it as a platform for my love of food and shared lots of interesting recipes and food news with listeners.
My earliest memories of food come from the family kitchen at home; I can still remember the wonderful smells of the dishes my mother prepared. I became aware of the flavors of her creations at an early age. Some I enjoyed and preferred, while others depressed me with their lack of interesting flavors. My mother was a good cook, but not a gourmet, and sadly this often showed. What I did appreciate was that she always involved me in the preparation, sharing her knowledge of nutrition, flavor, color, and the harmonies of each plate she dished up. She was also a genius with leftovers and quick meals when unexpected guests arrived. This is one of the things that stands out in my mind, and it inspired me to create wonderful dishes from leftover foods myself.

I carried on with the tradition of carefully planning meals to combine nutrition, color and flavor, while at the same time offering variety and elegant presentation. In the process, I developed a passion for seeking out the best available products, adhering to each season’s offerings, and treating it with the respect it deserves, which eventually became part of my daily culinary life and travels. I did these things not because I wanted to become a chef, but to satisfy myself, family and friends with creations of gorgeous food and exciting flavors. All of which, I hope, is reflected in this blog.

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