Golden Rice with Curried Mushrooms
Published in Salads
This can be served either as a salad or as a hot accompaniment. Use the larger amount of oil if your dish is destined to be a salad and the lesser amount for a hot extra.
Ingredients:
- 400 gr white/brown rice
- 6 cloves
- 5 ml turmeric
- 2 sticks cinnamon
- 60 – 125 ml vegetable oil
- 2 large onion, sliced
- 3 cloves garlic, crushed
- 30 ml curry powder
- 10 ml ground cumin
- 10 ml ground coriander
- 400 gr white mushrooms, thinly sliced
- 7 ml salt
- 60 ml lemon juice
- 60 ml parsley, chopped
- 60 ml dhania, chopped
- Roasted cashews, almonds or sunflower seeds to garnish
Preparation:
- Boil the rice in the usual way in salted water to which you have added the cloves, turmeric and cinnamon.
- Brown rice will require approximately double the cooking time of white rice, but whatever you choose the cooked rice must be dry and fluffy.
- While the rice is cooking sauté the onion in the oil over low heat. When the onions have softened add the garlic and cook a couple of minutes longer.
- Add the spices and sizzle until they are very fragrant.
- Increase the heat and add the mushrooms and salt. Stir-fry until the mushrooms are yellow and just beginning to shrink, then add the lemon juice and remove from the heat.
- Tip the hot, drained rice into a large bowl, discard the cinnamon and cloves, and immediately fork in the mushroom mixture, together with the parsley and coriander.
- Sprinkle with nuts/seeds just before serving.
Serves 10 – 12 , but quantities can easily be halved.
