As the days become shorter and colder, I’m always looking for comfort foods that are warm, filling and quick to make. Mushroom Pulao is as simple as cooking rice and sauteing mushrooms, tomatoes and onions. The combination of spices is what makes this dish unique. (Just don’t overdo the cayenne pepper…I think I added too much during this preparation of this dish. It certainly warmed me up!)
adapted from Lisa’s Vegetarian Kitchen
1 cup of Basmati rice
1/2 teaspoon crushed ginger
2 teaspoons of oil or ghee
1/2 teaspoon cumin
1 small onion, finely chopped
2 cups of mushrooms, sliced
1 small tomato, finely chopped
1/2 teaspoon of coriander powder
1/4 teaspoon of chili powder
dash of cayenne
1/2 teaspoon of garam masala
2/3 cup of peas
parsley, finely chopped, for garnish
Prepare basmati rice to package directions. Meanwhile, heat the oil in a medium pot on medium-high heat. Add the onion and cook to soften.
Add the cumin and ginger. Add the mushrooms and tomato. Saute for a few minutes until mushrooms are browned. Add the rest of the spices and salt and stir to combine.
Add cooked rice. Stir for another minute or two.
Add the peas and pour in about a cup of water. Reduce the heat to low and cover. Simmer for 15 – 20 minutes, or until the water is absorbed.
Let sit for a few minutes, fluff with a fork and serve, garnished with a bit of parsley.