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Brown Rice & Mushroom Rice

I have been eating Brown rice for many years now, and I have yet to get my Marathi husband to appreciate it. He calls it fake rice because it doesn’t taste right. However, I beg to differ because if made well, Brown rice can taste equally delicious. I find that the key to making it well is soaking it for almost an hour before you cook it. Somehow the act of soaking it in water for a while takes the grittiness away making it almost bearable.

 

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And then when you have mastered the art of making it, you can move to add Vegetables and Meat and rustling up a nice Brown Pulao with your eyes closed. So today I made a Mushroom & Peas Pulao with the Brown Rice which I served with Dal tadka and my trademark Beetroot Raita which everyone seems to love.

 

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Recipe:

 

1 cup Brown Rice (I use Daawat Basmati brand)

1 cup chopped Spring Onions

1 tsp chopped Garlic

250 Gms Button Mushrooms sliced

1 tsp Cumin seeds

Salt to taste

2 tsp Vegetable Oil

Soak the Rice for atleast an hour in advance

Heat oil in a pan and add the Cumin seeds and Garlic.

Add the Spring Onions and saute & then add the Mushrooms and cook till all the water from the Mushrooms has evaporated.

Add the Rice that is now drained, Salt and mix well.

Add 3 cups water (1 cup rice : 2 cups water) and let it cook. Add the Green peas once the Rice is half cooked, cover and let it cook till done.

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bhavna

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