Tuesday, June 08, 2010

Mushroom and Brown Rice bowl

The first monsoon showers are here and I had the last of Mausaji's mushrooms left from Dehra Dun so I cooked up this favorite recipe for dinner yesterday. Its easy, healthy and FULL of flavour, always managing to charm the worst eater! Brown rice is an excellent substitute to your regular white rice. It is rich in fibre and carbohydrates. The bran and rice germ in the grains also help control blood sugar, cholesterol and let you  remain alert even after a rice meal! Mushrooms are counted as one of the lowest calorie vegetables and yet they are extremely high in protein lending themselves excellently to all sorts of dishes! The garlic and pepper are warming for the coming monsoons and will help ward of cold and sore throats...

1 1/2 cups celery, coarsely chopped
1 large onion, chopped coarse
handfull of garlic cloves, crushed
2 tbsp olive oil
3 cups water
1 cup brown rice
2 cups mushrooms quartered
1 teaspoon salt
1/2 teaspoon red chilli flakes
1/2 tbsp crushed peppercorns
1/4 teaspoon pepper
In a large skillet, saute celery, onions and garlic in olive oil until tender-crisp (about 5 minutes). Add chilli flakes and crushed peppercorns. Add the remaining ingredients and bring to a boil. Cover and allow to cook on a low flame untill rice is tender and liquid is absorbed (about 45 mins). Allow to stand covered for 10 minutes before serving. Fluff rice lightly with fork and serve.
GYAN and legends 
You can find brown rice and all sorts of local rice varieties at Navdanya stores in Mumbai and Delhi.  

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