Savoury Mushroom Rice

Savoury rice is a versatile dish made by cooking rice with various vegetables and a select blend of herbs and spices.   I have a few variations of rice dishes and this is just one of them.  In this dish  I’ve added mushroom (for that umami flavour) and a good amount of onions (for added sweetness), a bit of red pepper( for a mild sweet fruity taste), sweetcorn (for a crisp juicy flavour)  and peas (for a mildly sweet and subtle savoury flavour – all these work beautifully together.  The addition of the red chillies adds a nice bite along with the garam masala which ties the entire dish together. Note this dish works perfectly with brown rice, quinoa, couscous and pasta rice as well.

• 1 Cup (250ml) basmati rice cooked as per the instructions on the pack.  Add ¼ tsp Turmeric powder (when cooked, leave aside to cool) or use 4 cups left over cooked rice.  
• A glug of oil 
• 1 sprig Curry leaves 
• ¼ tsp Mustard seeds 
• ¼ tsp Cumin seeds 
• A pinch of fenugreek seeds 
• 3 cloves
• 1 cardamom pod
• 1-2 small pieces cinnamon sticks 
• 1 star anise 
• 1-2 small bay leaves 
• 3-4 dry red chillies (leave whole or break some into half) 
• 1 medium onion peeled and finely sliced 
• 1 Tbsp garlic paste 
• 300g sliced button mushrooms
• Salt to season 
• 1 tsp (5ml) Garam Masala 
• ½ Cup (125ml)  fresh coriander leaves 
• ⅓ cup (90ml)  roasted cashew nuts 

Let’s Cook

• Cook the rice as per the instructions on the pack. 
• When cooked, leave aside and allow to cool. 
• Heat the oil in a medium size pan or pot.  
• Toss in the curry leaves, mustard seeds, cumin seeds, fenugreek seeds, cloves
• cardamom pod, cinnamon sticks and star anise. When the seeds pops and leaves splatter 
• Throw in the onions, bay leaves and red chillies.  Cook until the onions are soft and translucent.  
• Add the mushrooms and cook until they reduce in size. 
• Add the garlic and cook out for 30 seconds. 
• Spoon in the garam masala, give it a good mix. 
• Stir in the rice and give it a good mix to incorporate all the spices and flavours.  
• Cook for a few minutes allowing all the flavour to come together.  
• Garnish with fresh coriander leaves and roasted cashew nuts.  
• Best served with a salad on the side and Raita or dhal or as is.