Rice With Mushrooms And Mustard Seeds

Recipe Ingredients

2 cups	320g / 11oz	Long-grain white rice
3 tablespoons	45ml	Vegetable oil
1/2 teaspoon	2.5ml	Cumin seeds
1/2 teaspoon	2.5ml	Black or yellow mustard seeds
1		Onion - - (abt 1 oz), peeled, and cut into fine half-rings
10		Medium-size fresh mushrooms - sliced lengthwise
2 3/4 cups	651ml	Chicken stock or water
1/2 teaspoon	2.5ml	Salt - to 1 tspn

Recipe Instructions

Put the rice in a bowl and wash in several changes of water. Drain and leave in a strainer set over a bowl.

Put the oil in a heavy saucepan and set over medium-high heat. When the oil is hot, put in the cumin and mustard seeds. As soon as the mustard seeds begin to pop -- this takes just a few seconds -- put in the onion. Stir and fry until the onion browns a little. Put in the mushrooms and stir for a minute. Put in the stock and about 1/2 teaspoon salt if your stock is salted, 1 teaspoon salt if you are using water or unsalted stock. Bring to a boil. Cover tightly, turn the heat to very, very low and cook for 25 minutes.

This recipe yields 4 to 5 servings.

Source:
QUICK & EASY INDIAN COOKING by Madhur Jaffrey

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