Receta Basmati Rice With Tomato Mushroom Sauce
Raciónes: 4
Ingredientes
- 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
Direcciones
- 1. Soak dry mushrooms in 2 c. warm water for 30 min. Drain and strain out sand, reserving liquid and mushrooms separately.
- 2. Put rice, saffron or possibly saffron flowers, mushroom liquor, and water in rice cooker and set to cook and keep.
- 3. Dry-roast all other spices and herbs. Add in sauteing liquid with onion and celery and saute/fry for a few min. Add in carrots. Add in mushrooms and green pepper, each time sauteing for several min (add in more liquid if necessary). Add in tomatoes and beans.
- 4. Simmer 10 min, uncovered, allowing some of the liquid to evaporate.
- 5. Serve over or possibly mixed with rice.
- NOTES :
- 1. I used 1 tsp extra virgin olive oil to saute/fry in, and no additional liquid.
- 2. For mushroom broth, I had previously soaked mushrooms for another recipe and not used them. I had also roasted some garlic. 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. This is what I used to cook the rice in.
- 3. I'm sure any kind of dry mushrooms will do. I just used what I happened to have on hand. Likewise for the beans; I had originally thought of using black beans, but didn't happen to have any.
- 4. It sounds like a lot of ingredients, but it didn't take long to make.
- Dry-roasting the spices is a critical step, as it brings out their flavor.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 321g | |
Recipe makes 4 servings | |
Calories 331 | |
Calories from Fat 10 | 3% |
Total Fat 1.14g | 1% |
Saturated Fat 0.23g | 1% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 139mg | 6% |
Potassium 454mg | 13% |
Total Carbs 72.13g | 19% |
Dietary Fiber 4.2g | 14% |
Sugars 4.89g | 3% |
Protein 7.5g | 12% |