Stewed Mushroom Rice
by Tarla Dalal
Stewed Mushroom Rice is sure to satiate your tummy and your taste buds, with its rich texture and flavour.
Here, the mushrooms are sautéed with onions and green chillies and cooked with flour and milk to create a white sauce like mixture, which mingles well with steamed rice to form a lusciously textured rice that nobody can resist!
Just make sure you serve it hot, to enjoy the ideal texture. A bowl of hot Masoor Dal and Paneer Soup and Parsley and Garlic Loaf will complement the Stewed Mushroom Rice and give a complete meal experience.
Stewed Mushroom Rice recipe - How to make Stewed Mushroom Rice
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
3 cups thickly sliced mushrooms (khumbh)
3 cups steamed rice (chawal)
3 tbsp butter
2 tsp chopped garlic (lehsun)
1 cup sliced onions
1 tsp finely chopped green chillies
2 tbsp plain flour (maida)
2 1/4 cups milk
1/4 cup fresh cream
salt and freshly ground black pepper (kalimirch) to taste to taste
- Method
- Heat the butter in a deep non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
- Add the onions and green chillies and sauté on a medium flame for 2 minutes.
- Add the mushrooms and plain flour, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the milk and salt, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
- Add the fresh cream, pepper and rice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot.
| Energy | 287 cal |
| Protein | 6.8 g |
| Carbohydrates | 13.4 g |
| Fiber | 0.7 g |
| Fat | 20.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 563 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.3 mg |
| Vitamin B3 | 2.3 mg |
| Vitamin C | 4.5 mg |
| Folic Acid | 17.8 mcg |
| Calcium | 255.5 mg |
| Iron | 1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 103 mg |
| Potassium | 318.3 mg |
| Zinc | 0.5 mg |
Very kid friendly tasty mushroom rice.