Mung Bean And Baby Basmati Risotto Flavored With Green Cardomom, Wild Mushrooms ...

Recipe Ingredients

1 cup	160g / 5.6oz	Baby basmati rice
1/4 cup	40g / 1.4oz	Mung beans
1/8 cup	29ml	Canola oil
6		Green cardamom pods
1		Whole clove
1 teaspoon	5ml	Minced shallots
3 cups	711ml	Vegetable stock
		Salt - to taste
		Freshly-ground black pepper - to taste
		Green cardamom, ground fine - to taste
1 tablespoon	15ml	Butter
1		Whole ginger - (1/4" thick)
2		Garlic cloves
2		Shallots piquet - (whole shallot, studded
		With
		A whole cloce and bay leaf)
		Vegetable stock - to cook
		Mushroom Fricassee
2 tablespoons	30ml	Canola oil
1/4 teaspoon	1.3ml	Shahi jeera
2 cups	220g / 7.8oz	Cooked mixed wild mushrooms
1 teaspoon	5ml	Minced shallots
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Tarragon
1 tablespoon	15ml	Chopped chervil

Recipe Instructions

Wash the baby basmati rice very well and drain. Do not soak. In a separate bowl, wash and pick through the mung beans, and soak for one hour in warm water.

Heat the oil and add 4 of the green cardamom pods and clove. Next, add the shallots and sweat. Add the basmati and sweat. While stirring, add the vegetable stock a little at a time. Season with salt, pepper and cardamom and continue to cook until rice is al dente (adding stock as needed). Finish with a tablespoon of butter.

In a small pot, add mung beans, ginger, garlic and shallot piquet and cover with the vegetable stock. Cook until tender, then add the salt. Pull out the spices and the piquet. Add the mung beans with stock to the rice. Adjust seasoning. Put small mound of rice in a bowl and top with wild mushroom fricassee.

Mushroom Fricassee: To a heated saute pan, add oil and shahi jeera until fragrant. Add the mushrooms and saute very quickly until golden brown. Add the minced shallots and sweat. Season with salt and pepper. Add the tarragon. Remove from heat and top with the chervil.

This recipe yields 6 servings.

Source:
CHEF DU JOUR - (Show # DJ-9568) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.