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.
Herb Rice with Creamy Mushroom and Asparagus Sauce recipe - How to make Herb Rice with Creamy Mushroom and Asparagus Sauce
Soaking time: 10 minutes Preparation Time: Cooking Time: Total Time:
Makes 5 servings
For The Herb Rice
2 tbsp finely chopped parsley
2 tbsp finely chopped basil
1 cup long grained rice (basmati)
1 tbsp olive oil
1/2 cup chopped onions
1 tsp finely chopped green chillies
salt to taste
For The Mushroom and Asparagus Sauce
1/2 cup thickly sliced and blanched mushrooms (khumbh)
1/2 cup blanched asparagus spears
2 tsp olive oil
2 bayleaves (tejpatta)
4 to 6 black peppercorns (kalimirch)
1/2 cup chopped onions
1 tsp finely chopped garlic (lehsun)
1 cup blanched , peeled and chopped tomatoes
2 tsp sugar
1/2 tsp dried oregano
1/2 tsp chilli powder
1/2 cup tomato puree
1/4 cup fresh cream
salt to taste
For the herb rice
- For the herb rice
- Wash 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 sauce
- For the mushroom and asparagus sauce
- Heat 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 proceed
- How to proceed
- Place the herb rice on a serving dish and spoon the hot mushroom and asparagus sauce over it.
- Serve immediately.
| Energy | 225 cal |
| Protein | 3.6 g |
| Carbohydrates | 34.2 g |
| Fiber | 2.5 g |
| Fat | 8.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 209.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.3 mg |
| Vitamin C | 15.4 mg |
| Folic Acid | 25.8 mcg |
| Calcium | 45.2 mg |
| Iron | 1.1 mg |
| Magnesium | 42.2 mg |
| Phosphorus | 91.8 mg |
| Sodium | 12.3 mg |
| Potassium | 191.4 mg |
| Zinc | 0.7 mg |
not good at all flavours not there wasted good mushroom and asparagus
Basil and parsley gives a strong and amazing flavour to the rice. So equally tasty is the mushroom sauce. Not so spicy and creamy. If you dont have mushrooms, you can also make this sauce using babycorn and broccoli.