Madhur Jaffrey's Leftover Rice With Mushrooms

lynnski / LA's Note:

This is a quick and easy vegetarian dish that's good as a light lunch. I like to serve this with a Cucumber Raita and other accompanyments. This recipe was adapted from Madhur Jaffrey's first book, An Invitation to Indian Cooking.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 9 mushrooms, chopped into a small dice
• 1 hot green chili pepper, thinly sliced (or to taste)
• 1 teaspoon cumin, ground
• 1 teaspoon coriander, ground
• 2 cups cooked rice
• 3/4 cup broth (vegetarian or chicked or beef broth)
• salt, to taste
• 1/4 cup chopped cilantro (optional)

Directions:

1. Heat the oil in a skillet and add the onions; saute for a few minutes, then add the mushrooms and continue to saute 3 to 4 minutes with an occasional stir.
2. Add in the sliced chili, and after a minute add the cumin, the coriander and the rice, cook on low about 5 minutes.
3. If using cold rice right from the fridge, you may need more broth and more cooking time.
4. Add salt to taste, and serve with a sprinkle of freshly chopped cilantro, if you wish; a Cucumber Raita alongside is good with this dish.