Mushroom rice

Tonight I was wondering what to make for dinner and I decided to cheat a little on my low GI diet 🙂 I had already made the spicy chilli-garlic chicken, so I thought of making a simple rice dish that went along with it. I had some mini portobello mushrooms lying in the fridge and if I didn’t use them soon I knew they would go bad. So, what did I do? Made mushroom rice of course! Most of the Indian mushroom rice recipes I found contained tomatoes in them and were either made to be flavorful with spices or hot with chilli pepper. I didn’t want to overpower the flavor of the chicken dish, so I decided to rustle up my own mushroom rice dish minus the garam masala and the tomatoes. Why the tomatoes? Because tomatoes and the chicken recipe just wouldn’t go together. Here’s the recipe –

Ingredients –

Rice – 1 cup

Baby portobello mushrooms, sliced – 8 oz.

Green onions, white portion and green stalks separated – 2-3

Cilantro – 3-4 springs.

Bay leaf – 1

Whole pepper corns 1/2 tsp

Cardamom – 3 whole

Cloves – 3-4

Oil – 1 tsp


Heat the pan with oil on medium heat. After the oil heats up add the bay leaf, peppercorns, cardamom and cloves. Saute them for a few seconds until you get their aroma.

Add in the white portion of the green onions and continue to saute until they are lightly browned.

Next, add the sliced mushrooms and saute until the mushroom is cooked. Be careful not to overcook it, or else the entire dish will be very soggy!

While the mushrooms are cooking, cook rice separately in a rice cooker. Make sure that the rice is not mushy and that each grain can be separated.

Mix the rice and the mushroom mixture.  Add the green onion stalks and cilantro as garnish.

Eat this while it’s still hot. It goes well with the chicken dish. The rice has its own flavor. The whole spices give it flavor, while not making it too spicy. I will be making this rice dish again with some other spicy dish on the side soon 🙂


1 Comment

  1. July 12, 2011 at 12:00 pm

    the rice looks delicious!

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