MADHUR JAFFREY'S LEFTOVER RICE WITH MUSHROOMS
This is a quick and easy vegetarian dish that's good as a light lunch. I like to serve this with a Cucumber Raita and other accompanyments. This recipe was adapted from Madhur Jaffrey's first book, An Invitation to Indian Cooking.
Provided by lynnski LA
Categories White Rice
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a skillet and add the onions; saute for a few minutes, then add the mushrooms and continue to saute 3 to 4 minutes with an occasional stir.
- Add in the sliced chili, and after a minute add the cumin, the coriander and the rice, cook on low about 5 minutes.
- If using cold rice right from the fridge, you may need more broth and more cooking time.
- Add salt to taste, and serve with a sprinkle of freshly chopped cilantro, if you wish; a Cucumber Raita alongside is good with this dish.
Nutrition Facts : Calories 362.9, Fat 8.1, SaturatedFat 1.2, Cholesterol 0.3, Sodium 518.6, Carbohydrate 64.7, Fiber 2.6, Sugar 5.4, Protein 8.6
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