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Receta Basmati Rice With Tomato Mushroom Sauce
by Global Cookbook

Basmati Rice With Tomato Mushroom Sauce
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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.
  6. NOTES :
  7. I used 1 tsp extra virgin olive oil to saute/fry in, and no additional liquid.
  8. 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. 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. 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.