Basmati rice with tomato-mushroom sauce
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Basmati rice with tomato-mushroom sauce
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Last updated 6/12/2012 1:07:32 AM. Recipe ID 33583. Report a problem with this recipe.
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      Title: Basmati rice with tomato-mushroom sauce
 Categories: Entree, Pasta, Rice and gr
      Yield: 4 Servings
           Sauteing liquid
    1/2 ts Ground cumin
    1/2 ts Ground cardamom
      1 ts Curry powder
    1/2 ts Mustard seed
      1 pn Asafoetida, optional
    1/2 ts Coriander
    1/2 ts Fenugreek, ground
      1 ts Dried parsley
           Salt and pepper, to taste
      1    Onion, chopped
      2    Stalks celery, chopped
      2    Carrots, sliced
      1    Tomato, cut in chunks
      1 cn Tomatoes, slightly chopped,
      1 cn Butter beans, undrained
      1 oz Dried patty straw mushrooms
           -(or other)
      1    Green pepper, sliced
  1 2/3 c  Basmati rice
      1 pn Saffron threads or flowers
      2 c  Mushroom broth
  1 1/3 c  Water
  1. Soak dried mushrooms in 2 cups hot water for 30 minutes. Drain and
  strain out sand, reserving liquid and mushrooms separately.
  2. Put rice, saffron or saffron flowers, mushroom liquor, and water
  in rice cooker and set to cook and keep.
  3. Dry-roast all remaining spices and herbs. Add sauteing liquid with
  onion and celery and saute for a few minutes. Add carrots. Add
  mushrooms and green pepper, each time sauteing for several minutes
  (add more liquid if necessary). Add tomatoes and beans.
  4. Simmer 10 minutes, uncovered, allowing some of the liquid to
  5. Serve over or mixed with rice.
  NOTES : 1. I used 1 tsp olive oil to saute in, and no additional
  liquid. 2. For mushroom broth, I had previously soaked mushrooms for
  another recipe and not used them.  I had also roasted some garlic.  I
  added the skins from the roasted garlic to the saved mushroom broth
  and simmered them together, making a delicious and very aromatic
  vegetable broth.  This is what I used to cook the rice in. 3. I'm
  sure any kind of dried mushrooms will do. I just used what I happened
  to have on hand. Likewise for the beans; I had originally thought of
  using black beans, but didn't happen to have any. 4. It sounds like a
  lot of ingredients, but it didn't take long to make. Dry-roasting the
  spices is a critical step, as it brings out their flavor.
  Posted by Michelle Dick, FATFREE listowner, while list was down.

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Recipe ID 33583 (Apr 03, 2005)

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