You are here: Home > Course > Main Course > Indian Rice > International Favourites > Herb Rice with Creamy Mushroom and Asparagus Sauce Herb Rice with Creamy Mushroom and Asparagus Sauce by Tarla Dalal Flavour, aroma, texture, the Herb Rice with Creamy Mushroom and Asparagus Sauce has it all! Tauntingly aromatic herb rice cooked with parsley and basil, is topped with a tangy yet creamy sauce of mushrooms and asparagus. The topping too has a dash of oregano, which makes this a very herby dish indeed. However, it is interesting to note that the herbs do not overpower the taste, as they are beautifully balanced by the mushrooms, vegetables, tomato puree and fresh cream. Overall, it has a very unique flavour that lovingly lingers in your palate. 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Close 05 Oct 2020 This recipe has been viewed 27913 times 3/5 stars 50% LIKED IT 2 REVIEWS 1 GOOD - 1 BAD Herb Rice with Creamy Mushroom and Asparagus Sauce recipe - How to make Herb Rice with Creamy Mushroom and Asparagus Sauce Tags International FavouritesWestern PartyNon-stick PanIron Rich International Recipes Soaking time: 10 minutes Preparation Time: 20 mins Cooking Time: 26 mins Total Time: 56 mins 5Makes 5 servings Show me for servings Ingredients For The Herb Rice2 tbsp finely chopped parsley2 tbsp finely chopped basil1 cup long grained rice (basmati)1 tbsp olive oil1/2 cup chopped onions1 tsp finely chopped green chillies salt to tasteFor The Mushroom and Asparagus Sauce1/2 cup thickly sliced and blanched mushrooms (khumbh)1/2 cup blanched asparagus spears2 tsp olive oil2 bayleaves (tejpatta)4 to 6 black peppercorns (kalimirch)1/2 cup chopped onions1 tsp finely chopped garlic (lehsun)1 cup blanched , peeled and chopped tomatoes2 tsp sugar1/2 tsp dried oregano1/2 tsp chilli powder1/2 cup tomato puree1/4 cup fresh cream salt to taste Method For the herb riceFor the herb riceWash and soak the rice for 10 minutes. Drain and keep aside.Heat the olive oil in a deep non-stick pan, add the onions and green chillies, mix well and sauté on a medium flame for 2 minutes.Add the rice, salt and 2 cups of water, mix well and cover and cook on a medium flame for 10 to 12 minutes or till the rice is cooked, while stirring occasionally.Remove from the flame, add the parsley and basil and toss gently. Keep aside.For the mushroom and asparagus sauceFor the mushroom and asparagus sauceHeat the olive oil in a deep non-stick pan, add the bay leaves, peppercorns and sauté on a medium flame for a few seconds.Add the onions and garlic, mix well and sauté on a medium flame for another 1 minute.Add the tomatoes, mix well and cook on a medium flame for 7 to 8 minutes.Add the sugar, oregano, chilli powder, mushrooms, asparagus, tomato purée, fresh cream and salt, mix well and cook on a medium flame for 2 more minutes.Remove and discard the bay leaves and peppercorns. Keep aside.How to proceedHow to proceedPlace the herb rice on a serving dish and spoon the hot mushroom and asparagus sauce over it.Serve immediately. Nutrient values (Abbrv) per servingEnergy225 calProtein3.6 gCarbohydrates34.2 gFiber2.5 gFat8.4 gCholesterol0 mgSodium12.3 mgClick here to view calories for Herb Rice with Creamy Mushroom and Asparagus Sauce