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Receta Basmati Rice With Tomato Mushroom Sauce

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Raciónes: 4

Ingredientes

Cost per serving $1.42 view details

Direcciones

  1. 1. Soak dry mushrooms in 2 c. warm water for 30 min. Drain and strain out sand, reserving liquid and mushrooms separately.
  2. 2. Put rice, saffron or possibly saffron flowers, mushroom liquor, and water in rice cooker and set to cook and keep.
  3. 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. 4. Simmer 10 min, uncovered, allowing some of the liquid to evaporate.
  5. 5. Serve over or possibly mixed with rice.
  6. NOTES :
  7. 1. I used 1 tsp extra virgin olive oil to saute/fry in, and no additional liquid.
  8. 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.
  9. 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.
  10. 4. It sounds like a lot of ingredients, but it didn't take long to make.
  11. 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%
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