Stir-fried mushroom and vegetable pilaf
Leafy vegetables aren’t a common addition to rice-based dishes in India—red chard, in fact, is unavailable there—but the food value from these greens is a good reason to include them. They also provide a great contrasting color. If you can’t get red chard, try rainbow chard or even spinach or kale. Serve this alongside Grilled Sea Bass with Coriander Chipotle Ketchup or Roasted Red Snapper with Fresh Green Chili Cilantro Pesto and a green salad.
– 2 cups (500 ml) water; 1½ cups (300 g) uncooked basmati rice, rinsed and drained
– Salt, to taste; 1 teaspoon cumin seeds, toasted
– 3 tablespoons oil; 1 lb (500 g) white button mushrooms, cleaned and quartered
– 1 lb (500 g) red chard, trimmed, washed and finely chopped; 1 large clove garlic, minced
– 2 fresh green chili peppers, deseeded and minced; 1 teaspoon salt
– 1 tablespoon fresh chopped coriander leaves (cilantro).
Bring the water to a boil in a medium saucepan, and then add the rice, salt and cumin seeds. Bring to a boil again, then reduce the heat to low, cover, and simmer until the water is absorbed and the rice is tender, about 10 to 15 minutes. Transfer to a large bowl and keep warm.
Add 1 tablespoon of the oil to a large saucepan over mediumhigh heat. Add the mushrooms to the hot oil and cook until they are golden and release their juices, 5 to 7 minutes. Reserve in a bowl.
Add the remaining 2 tablespoons of oil and the red chard to the same pan and cook, stirring, over medium-high heat until the chard is wilted, about 3 minutes. Add the garlic, green chili peppers and salt, reduce the heat to medium, cover the pan, and cook until the leaves are soft, 7 to 10 minutes. Mix in the mushrooms.
Spoon the mushroom and red chard mixture on top of the rice and serve hot, garnished with fresh coriander leaves.
Food: Stir-Fried Mushroom And Vegetable Pilaf