MUSHROOM FRIED RICE

Basmati is a fragrant, long grained rice traditionally found in North India. It is gluten free and low in fat. It contains amino acids, folic acid and is low in sodium and has no cholesterol. Mushrooms are consumed for their nutritional and medicinal value. They are easily found in markets.

Button mushroom is the most common variety of mushroom consumed all over the world. The white button mushroom is sold as fresh mushroom or is canned and used for soups, sauces and other food products.

I had some home grown celery and spring onions. Celery gives a unique taste and flavour to the rice. This recipe is easy to prepare.    Saute the garlic, celery and mushrooms and add the cooked rice.

INGREDIENTS

Basmati rice                        1 cup
Mushroom                           200gms
Onion                                    1
Celery                                    2 tbsp
Olive oil                                1-2tbsp
Spring onions chopped     3 tbsp
Pepper to taste
Salt to taste

METHOD

Wash and chop the mushrooms, onion, celery and spring onions.

Add 5-6 cups of water in a thick bottomed pan, when water starts boiling add washed basmati rice. Cook in low to medium flame. When the rice is cooked ( al dente) strain it in a colander. Spread the rice in a plate, season it with salt and pepper and keep it aside. Rice has to cool down completely.

Heat 1-2 tbsp olive oil in a wok and on medium heat add garlic, spring onion bulbs and celery saute for a minute.

Add mushrooms and saute till the water released from mushrooms are absorbed. Season with pepper and salt.

Add the rice and mix it sell. Add the spring onions and turn off the heat.
Serve hot with sauce.