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

The original recipe title as listed is "Mung Bean And Baby Basmati Risotto Flavored With Green Cardomom, Wild Mushrooms And Shahi Jeera".

Type: Rice
Courses: Side dish
Serves: 6 people

Recipe Ingredients

1 cup 160g / 5.6ozBaby basmati rice
1/4 cup 40g / 1.4ozMung beans
1/8 cup 29mlCanola oil
6   Green cardamom pods
1   Whole clove
1 teaspoon 5mlMinced shallots
3 cups 711mlVegetable stock
  Salt - to taste
  Freshly-ground black pepper - to taste
  Green cardamom, ground fine - to taste
1 tablespoon 15mlButter
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 30mlCanola oil
1/4 teaspoon 1.3mlShahi jeera
2 cups 220g / 7.8ozCooked mixed wild mushrooms
1 teaspoon 5mlMinced shallots
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlTarragon
1 tablespoon 15mlChopped 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

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