You are here: Home > Course > Main Course > Indian Rice > International Favourites > Mushroom Brown Rice Mushroom Brown Rice by Tarla Dalal Lemon grass imparts a subtly sweet flavour to this thai-inspired potassium rich mushroom rice. 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How to make Mushroom Brown Rice Tags International rice recipesNon-stick PanSeleniumHome Remedies Protein RichLower Blood Pressure InternationalPregnancy Hypothyroidism DietHigh Blood Pressure Hypothyroidism Diet Preparation Time: 25 mins Cooking Time: 10 mins Total Time: 35 mins 4Makes 4 servings Show me for servings Ingredients For The Brown Rice1 1/2 cups brown rice3 tbsp chopped lemon grass (hare chai ki patti)1/4 cup thinly sliced spring onions1/4 cup thinly sliced capsicum1 tsp finely chopped green chillies1 tsp dry red chilli flakes (paprika)1 tsp olive oil1/4 tsp saltFor The Sautéed Mushrooms4 cups mushrooms (khumbh) , chopped into quaters1/2 cup sliced spring onions whites2 tsp chopped garlic (lehsun)1/4 cup thinly sliced yellow capsicum1/4 cup thinly sliced green capsicum1/4 cup thinly sliced red capsicum1/2 tbsp lemon juice1 tsp cornflour dissolved in 1 tablespoon water2 tbsp chopped coriander (dhania)1 tsp oil1/4 tsp saltTo Be Ground Into A Smooth Paste3 whole dry kashmiri red chillies , soaked2 tsp galangal (thai ginger)1 tsp sugar2 tbsp waterFor The Garnish2 tbsp finely chopped spring onions for the garnish Method For the brown riceFor the brown riceWash and soak the brown rice for 2 to 3 hours. Drain and keep aside.Boil 4 cups of water in a large vessel, add the rice and lemon grass and cook over a medium flame till the rice is done. Drain and discard the water and lemon grass and keep aside.Heat the oil in a non-stick pan, add the spring onions and sauté till they turn translucent.Add the capsicum, green chillies and red chilli flakes and sauté for a while.Add the cooked brown rice and salt and mix gently. Remove from the flame and keep aside.For the sautéed mushroomsFor the sautéed mushroomsHeat the oil in a pan, add the spring onion whites and sauté till they turn translucent.Add the garlic and capsicum and fry for a minute.Add the ground paste, lemon juice and sauté for another minute.Mix well and finally add the mushrooms.Cook till they are soft and all the water has dried.Add the cornflour mixture and coriander and toss gently. Keep aside.How to proceedHow to proceedJust before serving heat the sautéed mushrooms in a large kadhai, add the rice to it and toss gently.Serve hot garnished with spring onion greens.