Prep 10 mins
Cook 30 mins
I got this from an Armenian girl who works in my bank. If you substitute margarine for the butter you have a good vegan meal.
- 1⁄4 cup butter
- 1 medium onion, minced
- 1 cup mushroom, thickly sliced
- 1 small green pepper
- 1 medium tomatoes, peeled,seeded and chopped
- 1 clove garlic, crushed
- 1 cup basmati rice, uncooked
- 1⁄4 teaspoon turmeric or 1⁄4 teaspoon saffron
- 1 3⁄4 cups vegetable broth or 1 3⁄4 cups stock
- salt and pepper, to taste
- 2 tablespoons finely chopped parsley, , for garnish (optional)
- In a heavy saucepan or casserole, melt the butter over moderate heat.
- Add the onion, mushrooms and sliced green pepper and cook gently until they begin to soften.
- Stir in the tomato together with the garlic and cook for 2 minutes.
- Now add the rice and the turmeric or powdered saffron, and cook 2 minutes until grains are thoroughly coated with butter but not browned, stirring constantly.
- Pour in the broth (stock), sprinkle with salt and bring to a boil, stirring.
- Reduce the heat to low.
- Cover and simmer for approximately 20 minutes or until all the liquid has been absorbed and the rice is tender but still firm to the bite-- not mushy.
- Gently fluff the rice with a fork.
- Spoon onto a heated serving platter, being careful not to mash it, and sprinkle with chopped parsley.
This was outstanding rice! My whole family enjoyed this dish and is was very easy to prepare, yet gave the impression that I had fussed. This is very flavorful and I didn't change a thing. Delicious!
I really enjoyed this dish. I left out the mushrooms (didn't have any) and prepared the entire thing in my rice cooker. It turned out great. No complaints!
As a definate lover of rice, I found this recipe delicious. Made the recipe as is and my whole family enjoyed it, even my picky 4 yr old twins. Thanks for sharing.