1/2 Photos of Basmati Rice With Turmeric and Mushrooms
This may also be baked in the oven instead of the stove top --- although some people would say that soaking the rice is not needed it is just something I have done for years with basmati rice, but by all means proceed with the recipe without presoaking, just make certain to wash the rice very well in cold water --- fresh sauteed mushrooms may be used in place of canned :)
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- 1/4 cup butter (can use less if desired) or 1/4 cup oil (can use less if desired)
- 1 small onion, chopped
- 1 tablespoon minced fresh garlic (or to taste)
- 1/2 teaspoon turmeric (scant)
- 1 1/2 cups basmati rice (well rinsed, you can also use the same amount of jasmine rice in place or the basmati)
- 2 1/4 cups chicken broth
- 1 1/2 cups canned mushroom slices, drained (I just use one can for this)
- pepper (optional)
- 1Rinse the rice under cold water very well.
- 2Place the rice in a large bowl covered with cold water and let it soak for 30 minutes (changing the water after 15 minutes) before proceeding with the recipe.
- 3Melt butter in a heavy saucepan over medium heat.
- 4Add in onion, garlic and tumeric powder; saute until JUST beginning to brown (about 2 minutes).
- 5Add in rice, broth, mushrooms, salt and pepper (if using); bring to a boil.
- 6Reduce heat to low, cover with a tight fitting lid and simmer until the rice is tender (about 18-20 minutes).
- 7**NOTE** this rice can also be cooked, covered with a tight-fitting oven proof lid in the oven at 350 degrees for about 30-35 minutes, or until rice is desired tenderness.
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Nutritional Facts for Basmati Rice With Turmeric and Mushrooms
Serving Size: 1 (299 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 406.3
- Calories from Fat 130
- Total Fat 14.5 g
- Saturated Fat 7.9 g
- Cholesterol 30.5 mg
- Sodium 775.9 mg
- Total Carbohydrate 59.6 g
- Dietary Fiber 4.2 g
- Sugars 3.1 g
- Protein 9.8 g