Basmati Coconut Rice With Mushrooms and Zucchini
photo by Karen Elizabeth
- Ready In:
- 17mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 cups basmati rice, washed and drained
- 2 tablespoons dessicated unsweetened coconut
- 3 1⁄2 cups water
- 1 chicken stock cube
- 1 teaspoon cumin seed (optional)
- 1 ounce butter
- 1 lemon, rind of, grated
- 6 ounces button mushrooms, quartered
- 1 zucchini, cut into matchsticks
- 1 ounce butter
directions
- Melt 1 oz of butter in a medium sized pan and fry the rice and cumin seeds till the rice is translucent.
- To the rice add the coconut, stock cube and lemon rind, and water. Bring to the boil, stir rice ONCE, reduce heat cover the pan and cook for 12 minutes turn heat off and leave to stand.
- While the rice is cooking :-.
- Melt the other oz butter in a frying pan and fry the mushrooms and zucchini till just soft. Add to the rice and serve.
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Reviews
-
What a healthy and delicious rice, you could eat this by itself quite easily! I obediently followed the directions and produced perfect rice (I added the cumin seeds), to which I then added the gently sauteed vegetables. I did omit the coconut, Brian, sorry about that, I don't particularly like dessicated coconut, altho I don't mind coconut milk/cream. A flavoursome and delicious rice, thanks, Brian!
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