{"id":5629,"date":"2009-04-18T07:11:12","date_gmt":"2009-04-18T14:11:12","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=5629"},"modified":"2009-04-18T07:12:11","modified_gmt":"2009-04-18T14:12:11","slug":"spicy-tomato-mushroom-rice-with-fresh-mint","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/rice\/spicy-tomato-mushroom-rice-with-fresh-mint\/","title":{"rendered":"Spicy Tomato Mushroom Rice with Fresh Mint"},"content":{"rendered":"


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\nFrom Lisa’s Kitchen<\/a>!<\/strong><\/em><\/p>\n

The very first time I got introduced to Lisa’s blog was when I had participated in the Dec’s NCR, hosted by Holler. Lisa has the most amazing collection of recipes, very original, & with a variety of\u00a0 wonderful combination of flavors from around the world. I love the way she uses the spices… her passion just shows.<\/p>\n

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I have a picked quite a few things from her blog ( keep marking them), but this time it is going to be this flavorful rice. I share her passion for mushrooms:-D… & when I saw this irresistible combination here, I immediately made it for our lunch. My favorite part of this recipe was the use of the fennel seeds. I have never used fennel seeds in rice & had to try it out.<\/p>\n

I did make some changes.. but almost negligible…I used onions too along with the green onions, used cilantro in place of parsely as I did not have it at hand, &\u00a0 cooked the rice the way I do…Sending this to Tried & Tasted<\/a>, Hosted by Aparna of My Diverse Kitchen, the event started by Zlamushka’s Spicy Kitchen<\/a><\/em> & the featured blog this time being Lisa’s Vegetarian Kitchen<\/a>. The recipe below is as is from Lisa’s place except for the few changes I made…
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Ingredients: (<\/strong><\/em>Serves 4 – 5 people)
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  1. 1 cup of basmati rice<\/strong><\/li>\n
  2. 1.5\u00a0 cups of water<\/strong><\/li>\n
  3. 1 – 2 green onions, chopped<\/strong><\/li>\n
  4. 1\/2 Onion, sliced<\/strong><\/li>\n
  5. 2 – 3 jalapenos or chilies, finely chopped ( I used serrano)<\/strong><\/li>\n
  6. 1 garlic clove, finely chopped or crushed<\/strong><\/li>\n
  7. 1 inch piece of ginger, finely chopped<\/strong><\/li>\n
  8. 1\/2 teaspoon of fennel seeds<\/strong><\/li>\n
  9. 1\/2 teaspoon of ground cinnamon<\/strong><\/li>\n
  10. 3 green cardamom pods<\/strong><\/li>\n
  11. dash of cayenne and turmeric<\/strong><\/li>\n
  12. 1 tomato, finely chopped<\/strong><\/li>\n
  13. 5 large mushrooms, roughly chopped ( i used canned mushrooms, drained)<\/strong><\/li>\n
  14. juice from one lemon<\/strong><\/li>\n
  15. 1 teaspoon of sea salt<\/strong><\/li>\n
  16. 2 tablespoons oil\/butter\/ghee<\/strong><\/li>\n
  17. 1 tablespoon of fresh mint, finely chopped<\/strong><\/li>\n
  18. 1 tablespoon of fresh Cilantro\/Coriander, finely chopped<\/strong><\/li>\n<\/ol>\n

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    \nPreparation:<\/strong><\/em><\/p>\n

    Soak the rice\u00a0 for a least an hour. Drain, reserving the cooking liquid. Let the rice air dry for 15 minutes.<\/p>\n

    Using a mortar and pestle, make a paste with the fresh chilies, ginger, garlic, fennel, cinnamon, cardamom, cayenne and turmeric.<\/p>\n

    Heat a few tablespoons of oil, or a mixture of butter and oil, in a medium-large pot. When it is hot, add the onion, & green onion and stir and fry for a few minutes. Next add the chili paste and stir-fry for about a minute.<\/p>\n

    Add the tomato and mushrooms to the pan and cook for another few minutes. Now add the rice and stir and fry for another few\u00a0 minutes. I fried it till all the spices & tomatoes coats the rice & the the whole mix kind of starts to dry off.<\/p>\n

    Add the water, lemon juice and salt, bring to a boil. When the water disappears from the surface, ( u will still see the water in between the rice grains & there will be more water inside, Lower the heat to minimum & cover & cook for about 5 minutes. Switch off the heat after 5 minutes & keep it covered for another 10 minutes.<\/p>\n

    Let sit for a few minutes and then mix in the cilantro\/coriander and mint.<\/p><\/blockquote>\n


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    Loved it! The fennel infused its wonderful flavor ever so subtly in the rice. It is quick & easy delicious recipe, whether it be for a lunch for 2 or for a party. I had mine with a bowl of plain yogurt & it was one satisfying meal. Looks like this is going to be pretty frequently done in my kitchen now. Thanks Lisa!<\/p>\n


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    \nRelated Posts:<\/strong>
    \n    Spicy Singapore Fried Rice<\/a><\/strong>
    \n    Spanish Rice<\/a><\/strong>
    \n    Zarda: Sweet Saffron Rice<\/a><\/strong><\/p>\n


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