Madhur Jaffrey's Leftover Rice With Mushrooms
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.
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INGREDIENTS
Nutrition- 1tablespoon vegetable oil
- 1
- 9
- 1
- 1
- 1teaspoon coriander, ground
- 2cups cooked rice
- 3⁄4
-
- 1⁄4
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DIRECTIONS
- 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.
- Add in the sliced chili, and after a minute add the cumin, the coriander and the rice, cook on low about 5 minutes.
- If using cold rice right from the fridge, you may need more broth and more cooking time.
- 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.
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