Curried Rice With Mushrooms Recipe - Cooking Index
The use of curry powder demands a mushroom with strong flavor, such as the common store mushroom, shaggy parasol, horse mushroom, or candy cap.
Type: Vegetables2 cups | 474ml | Water |
Salt - to taste | ||
1 cup | 160g / 5.6oz | Brown rice |
4 tablespoons | 60ml | Butter |
1/4 cup | 15g / 0.5oz | Chopped onion |
1/4 cup | 27g / 1oz | Chopped celery |
1/2 lb | 227g / 8oz | Mushrooms - chopped |
3/4 tablespoon | 11ml | Curry powder |
1/4 cup | 23g / 0.8oz | Chutney - minced |
1/4 cup | 59ml | Pine nuts |
2 tablespoons | 30ml | Raisins - chopped |
In a saucepan, bring the water to a boil, add the salt, and stir in the rice. Reduce the heat to low. Cover and steam 35 to 40 minutes or until tender.
In a saute pan or skillet, melt the butter and saute the onion, celery, and mushrooms for about 5 to 6 minutes. Stir in the curry powder and continue to blend until the vegetables are nicely browned. Add the chutney to the curry mixture and fold the entire mixture into the brown rice. Add the pine nuts and raisins just before serving.
This recipe yields 4 side dish servings.
Source:
Wild About Mushrooms by Louise Freedman
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