BASMATI RICE WITH TURMERIC AND MUSHROOMS

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Basmati Rice With Turmeric and Mushrooms image

This may also be baked in the oven instead of the stove top --- although some people would say that soaking the rice is not needed it is just something I have done for years with basmati rice, but by all means proceed with the recipe without presoaking, just make certain to wash the rice very well in cold water --- fresh sauteed mushrooms may be used in place of canned :)

Provided by Kittencalrecipezazz

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup butter (can use less if desired) or 1/4 cup oil (can use less if desired)
1 small onion, chopped
1 tablespoon minced fresh garlic (or to taste)
1/2 teaspoon turmeric (scant)
1 1/2 cups basmati rice (well rinsed, you can also use the same amount of jasmine rice in place or the basmati)
2 1/4 cups chicken broth
1 1/2 cups canned mushroom slices, drained (I just use one can for this)
salt
pepper (optional)

Steps:

  • Rinse the rice under cold water very well.
  • Place the rice in a large bowl covered with cold water and let it soak for 30 minutes (changing the water after 15 minutes) before proceeding with the recipe.
  • Melt butter in a heavy saucepan over medium heat.
  • Add in onion, garlic and tumeric powder; saute until JUST beginning to brown (about 2 minutes).
  • Add in rice, broth, mushrooms, salt and pepper (if using); bring to a boil.
  • Reduce heat to low, cover with a tight fitting lid and simmer until the rice is tender (about 18-20 minutes).
  • **NOTE** this rice can also be cooked, covered with a tight-fitting oven proof lid in the oven at 350 degrees for about 30-35 minutes, or until rice is desired tenderness.

Nutrition Facts : Calories 406.3, Fat 14.5, SaturatedFat 8, Cholesterol 30.5, Sodium 776, Carbohydrate 59.6, Fiber 4.2, Sugar 3.1, Protein 9.8

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