Herbed Rice with Mushroom Recipe

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Directions

For the Herbed rice

• Heat the butter in a broad, non-stick pan, add the spring onion whites and greens and fry on a medium flame for 1 minute.
• Add the cooked rice, milk, salt and parsley, mix it gently and cook on a medium flame for 1 to 2 minutes and stir occasionally and keep it aside.

For the mushroom topping

• In a bowl, add the cornflour and milk, mix it well and keep it aside and heat the butter in a broad non-stick, add the onions and fry on a medium flame for 2 minutes.
• Add the chilies and celery and fry on a medium flame for 30 seconds.
• Add the mushrooms and salt, mix it well and cook on a medium flame for 2 minutes, and stir occasionally.
• Add the cornflour-milk mixture, oregano, ½ cup of water and pepper, mix it well and cook on a medium flame for 3 minutes and stir occasionally and switch off the flame and keep it aside.

How to proceed

• Just before, serving, reheat the rice and the mushroom topping and spread the rice in a serving bowl and spread it evenly with a back of a spoon.
• Top it with the mushroom topping and spread it evenly and garnish with cheese and a sprig of parsley and serve it hot.

• Energy 379 cal
• Protein 7.2 g
• Carbohydrates 46.7 g
• Fiber 3.4 g
• Fat 17.2 g
• Cholesterol 0 mg
• Vitamin A 606.9 mg
• Vitamin B1 0.2 mg
• Vitamin B2 0.3 mg
• Vitamin B3 2.9 mg
• Vitamin C 16.2 mg
• Folic Acid 39.8 mg
• Calcium 174.9 mg
• Iron 2.2 mg
• Magnesium 0 mg
• Phosphorus 0 mg
• Sodium 115.9 mg
• Potassium 298.4 mg

Meghna Nath