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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Ready In:
25mins
Ingredients:
10
Serves:
2
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ingredients

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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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RECIPE SUBMITTED BY

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
 
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