Dream Mushroom- Vegetable Broth Pulao(Pilaf) With Parsley and Yogurt |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is my original recipe, created this very afternoon, while messing around in the kitchen wondering what to make. Since its a very special day for me today(being 4 years since I met my BF on the net on this day on ICQ at 8pm!), and since I love mushrooms, I decided to give everyone a home-made treat with mushroom pulao. Came up with this after a little thought and besides the taste, we all love the aroma of this rice while its cooking. I served this with spinach curry and a dollop of low-fat yogurt and I was in heaven! Ingredients:
1 cup basmati rice, washed and drained |
1 (425 g) can mushrooms, washed,drained and thickly sliced |
1 cup onion, finely chopped |
3 cups vegetable broth |
5 cloves garlic, finely chopped |
1 -2 tablespoon oil |
1/4 cup parsley, chopped (for garnishing) |
Directions:
1. Firstly, prepare the vegetable broth.
2. For this, add 1 cube of'Maggi Vegetable stock with onion' to 3 cups of water.
3. Allow to boil until the cube has completely dissolved in the water.
4. Set aside.
5. Now, heat oil in a large heavy bottomed skillet.
6. Add in the chopped onions and garlic.
7. Saute on medium flame till golden brown.
8. Add mushrooms and continue to saute for 4 minutes.
9. Add vegetable broth and rice.
10. Stir once, bring to a boil.
11. Lower flame, partially cover and cook on medium flame till the broth has evaporated and rice is ready.
12. Garnish with parsley and serve with a dollop of low-fat yogurt and your favourite vegetarian curry for a memorable summer lunch.
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