Wednesday, February 8, 2023
ADVT 
Main

Mushroom and Spinach Rice

By Chef Hari Nayak, 10 Apr, 2018 04:42 PM
  • Mushroom and Spinach Rice
Prep time: 10 minutes plus 40 minutes for soaking
Cook time: 20 minutes
 
Serves 4
 

Ingredients

315 g uncooked basmati rice
½ lb (250g) fresh wild mushrooms such as chanterelles, morels, oyster, and shitake 
3 tbsps oil
1 tsp cumin seeds
½ tsp fennel seeds
2 bay leaves
1 inch (2.5-cm) cinnamon stick
5 green cardamom pods
5 black peppercorns
2 cloves
1 red onion (about ½ lb/150g), peeled and chopped 
100 g packed fresh spinach leaves, washed and chopped
100 g slivered almonds
1 tbsp chopped garlic
Salt to taste
500ml water
1 tsp juice of fresh lemon 
 

Preparation

Soak the rice for 30 to 40 minutes. Carefully pour out the soaking water and wash the rice in several changes of water, until the water runs clear. Leave it to drain in a fine-meshed strainer for about 15 minutes.
 
Wipe and clean the mushrooms clean with damp paper towels. Cut any large mushrooms into slices.
 
Heat the oil in a large, wide saucepan. Add the whole spices (cumin, fennel, bay leaves, cinnamon, cardamom, black peppercorns and cloves) and cook for 10 to 15 seconds or until fragrant. Add the diced onions and slivered almonds. 
 
Cook stirring often for about four to five minutes until the onions are soft and browning at the edges. Add the mushrooms, spinach, garlic and salt, and cook over a high heat for another two to three minutes.
 
Add the drained rice to the pan with the water, bring to a good boil. Then cover with a lid, lower the heat, and cook until the water has evaporated, about 10 minutes. Take off the heat, remove the lid, and allow any excess moisture to evaporate.  
 
Gently stir in the lemon juice, and taste and adjust the seasoning, if necessary.
 
 
ABOUT THE CHEF: Hari Nayak is more than a chef, today he is a restaurateur, author as well as a culinary consultant in North America. Chef Nayak started his epicurean journey from the Culinary Institute of America and today, he is one of the most sought-after chefs for his unique style. Today, Nayak is the author of the six bestselling books like Modern Indian Cooking and My Indian Kitchen, these books feature the simple yet eclectic style of his dishes. His latest book The Café Spice Cookbook is filled with quick and easy Indian recipes for every day meals.  

MORE Main ARTICLES

Clay Pot Rice

Clay Pot Rice

Prep time: 11-15 minutes Cook time: 26-30 minutes Serves: 4   Nutrition char...

Clay Pot Rice

Brown Rice Biryani with Chutney Chicken

Brown Rice Biryani with Chutney Chicken

Prep time: 51-60 minutes Cook time: 31-40 minutes Serves: 4   Nutrition char...

Brown Rice Biryani with Chutney Chicken

Wild Mushroom Biryani

Wild Mushroom Biryani
This impressive dish does require a little extra effort that a normal curry but all it needs to go with it is a simple raita and if you can then a green or salad on the side but anything more would detract from the biryani. I like to use a few different types of mushroom so that there are different textures as well as flavours, choose those you like and if your budget allows, buy a few wild, special mushrooms, if not stick to shiitake, oyster and large chestnut mushrooms. Balance the flavour of your sauce using the cream or tomato puree and season knowing that the rice is barely seasoned. 

Wild Mushroom Biryani

Add some variety to your grill before summer’s end

Add some variety to your grill before summer’s end

Belmont Meats serves up suggestions to spice up your backyard cooking

Add some variety to your grill before summer’s end

Comfort food, with a healthy twist

Comfort food, with a healthy twist
From ice cream to french fries, there are plenty of vegan comfort foods

Comfort food, with a healthy twist

Thanksgiving on the Grill

Thanksgiving on the Grill
Minimize activity in your kitchen by cooking your turkey dinner outdoors

Thanksgiving on the Grill