Madhur Jaffrey's Leftover Rice With Mushrooms |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is a quick and easy vegetarian dish that's good as a light lunch. I like to serve this with a Cucumber Raita and other accompanyments. This recipe was adapted from Madhur Jaffrey's first book, An Invitation to Indian Cooking. Ingredients:
1 tablespoon vegetable oil |
1 medium onion, finely chopped |
9 mushrooms, chopped into a small dice |
1 hot green chili pepper, thinly sliced (or to taste) |
1 teaspoon cumin, ground |
1 teaspoon coriander, ground |
2 cups cooked rice |
3/4 cup broth (vegetarian or chicked or beef broth) |
salt, to taste |
1/4 cup chopped cilantro (optional) |
Directions:
1. Heat the oil in a skillet and add the onions; saute for a few minutes, then add the mushrooms and continue to saute 3 to 4 minutes with an occasional stir.
2. Add in the sliced chili, and after a minute add the cumin, the coriander and the rice, cook on low about 5 minutes.
3. If using cold rice right from the fridge, you may need more broth and more cooking time.
4. Add salt to taste, and serve with a sprinkle of freshly chopped cilantro, if you wish; a Cucumber Raita alongside is good with this dish.
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