Basmati Rice With Turmeric and Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This may also be baked in the oven instead of the stove top - although some people would say that soaking the rice is not needed it is just something I have done for years with basmati rice, but by all means proceed with the recipe without presoaking, just make certain to wash the rice very well in cold water - fresh sauteed mushrooms may be used in place of canned :) Ingredients:
1/4 cup butter (can use less if desired) or 1/4 cup oil (can use less if desired) |
1 small onion, chopped |
1 tablespoon minced fresh garlic (or to taste) |
1/2 teaspoon turmeric (scant) |
1 1/2 cups basmati rice (well rinsed, you can also use the same amount of jasmine rice in place or the basmati) |
2 1/4 cups chicken broth |
1 1/2 cups canned mushroom slices, drained (i just use one can for this) |
salt |
pepper (optional) |
Directions:
1. Rinse the rice under cold water very well.
2. Place the rice in a large bowl covered with cold water and let it soak for 30 minutes (changing the water after 15 minutes) before proceeding with the recipe.
3. Melt butter in a heavy saucepan over medium heat.
4. Add in onion, garlic and tumeric powder; saute until JUST beginning to brown (about 2 minutes).
5. Add in rice, broth, mushrooms, salt and pepper (if using); bring to a boil.
6. Reduce heat to low, cover with a tight fitting lid and simmer until the rice is tender (about 18-20 minutes).
7. **NOTE** this rice can also be cooked, covered with a tight-fitting oven proof lid in the oven at 350 degrees for about 30-35 minutes, or until rice is desired tenderness.
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