Herbed Rice with Mushrooms
by Tarla Dalal

Herbed rice, with the enticing aroma of butter, parsley and spring onions, is teamed up with a creamy, saucy mushroom topping, to make a memorable treat that you will relish to the core.

The generous use of milk, thickened with corn flour, gives the mushroom topping its creaminess while a dash of celery and oregano enhance its flavour, giving it a rich aroma that complements the rice well, further accentuating its herby notes.

Serve the Herbed Rice with Mushrooms immediately on preparation, with a garnish of grated cheese that adds to its pleasing gooeyness.

An exciting One Dish Meals for mushroom lovers.

This recipe has been viewed 34478 times

5/5 stars 100% LIKED IT
3 REVIEWS ALL GOOD

Herbed Rice with Mushrooms recipe - How to make Herbed Rice with Mushrooms

For The Herbed Rice
2 1/2 cups cooked rice
1 tbsp butter
1/2 cup finely chopped spring onions whites and greens
4 tsp milk
salt to taste
2 1/2 tbsp chopped parsley

For The Mushroom Topping
1 1/2 cups sliced fresh mushrooms (khumbh)
1 tbsp cornflour
2 tbsp butter
1 cup finely chopped onions
1/2 tsp finely chopped green chillies
1 tbsp chopped celery (ajmoda) , optional
3/4 cup milk
1 tsp dried oregano
salt and freshly ground black pepper (kalimirch) to taste

For The Garnish
2 tbsp grated processed cheese
a sprig of parsley

Method
For the herbed rice

Heat the butter in a broad non-stick pan, add the spring onion whites and greens and sauté on a medium flame for 1 minute.
Add the rice, milk, salt and parsley, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.

For the mushroom topping

Combine the cornflour and milk in a bowl, mix well and keep aside.
Heat the butter in a broad non-stick, add the onions and sauté on a medium flame for 2 minutes.
Add the chillies and celery and sauté on a medium flame for 30 seconds.
Add the mushrooms and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the cornflour-milk mixture, oregano, ½ cup of water and pepper, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.

How to proceed

Just before serving re-heat the rice and the mushroom topping.
Spread the rice in a serving bowl and spread it evenly with a back of a spoon.
Top it with the mushroom topping and spread it evenly.
Serve immediately garnished with cheese and a sprig of parsley.

Nutrient values per serving

Energy	379 cal
Protein	7.2 g
Carbohydrates	46.7 g
Fiber	3.4 g
Fat	17.2 g
Cholesterol	0 mg
Vitamin A	606.9 mcg
Vitamin B1	0.2 mg
Vitamin B2	0.3 mg
Vitamin B3	2.9 mg
Vitamin C	16.2 mg
Folic Acid	39.8 mcg
Calcium	174.9 mg
Iron	2.2 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	115.9 mg
Potassium	298.4 mg
Zinc	1.1 mg

Foodie#454507

on 28 Dec 16 11:36 PM

Tasty and simple recipe. I added few bell peppers to the mushroom sauce and they enhanced the flavour of the sauce.

Foodie #628976

on 15 Dec 15 10:19 PM

Love this recipe.... taste awesome. ... vl try again for sure..

Tarla Dalal

16 Dec 15 10:50 AM

We are delighted you loved the recipe. Please keep posting your thoughts and feedback.

Archana M

on 29 Sep 15 03:59 PM

Herbed rice with mushrooms.. creamy mushrooms with herbed rice.. wow.. this was a lovely combination with rice.. Served this pipping hot.. with melted cheese.. Kids in my house also loved this dish.. A must try recipe for mushroom lovers..