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Main Ingredients | Button mushrooms, Rice |
Cuisine | American, , , , |
Course | Rice |
Prep Time | 31-40 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Creole Mushroom Rice
- 1 cup Button mushrooms
- 2 cups Rice , cooked
- 1 tablespoon Oil
- 1 medium Onion , finely chopped
- 1 medium Green capsicum , diced
- to taste Salt
- 1 teaspoon Roasted cumin powder
- 1 teaspoon Paprika powder
- ½ teaspoon Sugar
- 2 medium Tomatoes , blanched and chopped
- 1 teaspoon Lemon juice
- 4 tablespoons Saffron (kesar) milk
- 1 tablespoon Butter
- 3 tablespoons Processed cheese , grated
- 2 tablespoons Fresh parsley , chopped
Method
- Preheat oven to 180º C.
- To make Creole sauce, heat oil in a non-stick pan. Add onion and sauté till it turns translucent
- Add capsicum, mix and sauté. Add mushrooms, mix and sauté on lower heat for a minute.
- Add salt, cumin powder, paprika powder and sugar and mix well. Add tomatoes and mix well. Add ½ cup water, mix and cook on low heat for 2 minutes.
- Add 1 tablespoon chopped olives and lemon juice. Mix well and remove from heat.
- To make buttered rice, heat butter in another non-stick pan. Add rice and toss gently. Add saffron milk and salt. Mix well and let it get heated through and switch off the heat.
- Spread the buttered rice in a glass baking dish. Top with a layer of Creole sauce, cheese, remaining olives and chopped parsley. Put the dish in the preheated oven and bake for 5-8 minutes.
- Serve hot.
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