Leftover Rice With Mushrooms
|Vegetable oil||4 Tablespoon|
|Onion||1 Medium, peeled, finely chopped|
|Mushrooms||8 Medium, cleaned and chopped, approximately 1/4 inch squares|
|Ground coriander||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Cooked rice||2 Cup (32 tbs) (Plain Leftover, With Salt)|
|Canned beef broth/Chicken broth/water||4 Tablespoon|
|Salt||1⁄4 Teaspoon (More As Needed)|
Heat oil in 10-12-inch skillet on medium flame.
Add first the onions and mushrooms, frying and stirring continuously, then after 3 to 4 minutes the sliced green chili, after another minute the coriander and cumin, and finally the rice, breaking any lumps there may be with the back of a slotted spoon.
Cook for 5 minutes, then put in 3 tablespoons of broth or water and the salt.
Stir again, cover, lower heat, and cook for 5 minutes.
Lift cover, and if rice seems to be sticking at the bottom of the skillet, add another tablespoon of broth or water.
Allow the rice to heat through, covered, for another 5 minutes or so.
To serve: If serving this with a Western meal, you could omit the coriander and green chili.
The dish goes very well with ham, pork roasts; and roast beef.
Try it with bacon and eggs for breakfast or brunch.
It is unusual and very good.
If you are cooking this as part of an Indian meal, serve it with a simple meat like Khare Masale Ka Gosht.
You could also serve it with Sweetbreads with Chinese Parsley.
Serve some yogurt dish as well.