I live in the South. We eat a lot of rice in the south. A lot of rice. And usually a long grain type of rice. But in the past few years we have discovered other types of rice. Jasmine. Brown. Basmati. Brown Basmati. Even Black rice. THAT one I haven’t cooked yet but I have it. Basmati has become one of our favorites. I am always glad to find new ways to use it. Like this dish from Madhur Jaffrey.
Rice, onions, mushrooms, cumin. The ingredient list is short, but The rice is very tasty.
2 cups Basmati rice
4 Tbl oil
1/2 tsp cumin seeds
1 medium onion, finely chopped
4 medium mushrooms, finely chopped
1 tsp salt
2 cups water
Wash the rice several times and drain.
Heat the oil in a heavy saucepan with a tight fitting lid over medium heat. When hot, put in the cumin seeds. Stir and fry for a few seconds. Put in the onion and sauté for a few minutes until onion is soft. Add the mushrooms and sauté for another 2 or 3 minutes. Add in drained rice and salt. Saute for a 3 to 4 minutes. Add two cups of water and bring to a boil. Cover, turn heat to low and cook for 25 minutes or until rice is done.
This was a perfect simple side for any dish. When I make it again I will double the cumin. And I would use more salt. This time I made 1/2 of the recipe but used the same amount of mushrooms. Recipe from The Madhur Jaffrey Cookbook page 163
This is potluck week with I Heart Cooking Club so we can cook with Donna Hay, or current chef, or with anyone else whose dishes we have been enjoying. I chose to cook, again, with Madjur Jaffrey. So many of her dishes I still want to try. Check with the other IHCC members and see what they made for potluck.