Description
A simple and flavorful mushroom rice dish made with aromatic spices and tender mushrooms, perfect as a main or side dish.
Ingredients
Scale
- 1 cup basmati rice
- 2 cups water or vegetable broth
- 1 cup mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil or butter
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin seeds
- 1 bay leaf
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Rinse the basmati rice under cold water until the water runs clear and set aside.
- Heat olive oil or butter in a pot over medium heat.
- Add cumin seeds and bay leaf, sauté for a few seconds until aromatic.
- Add chopped onion and cook until translucent.
- Stir in garlic and sliced mushrooms, cooking until mushrooms release moisture and soften.
- Add rinsed rice, salt, and black pepper; stir gently to coat the rice.
- Pour in water or vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 15–18 minutes until rice is cooked and liquid absorbed.
- Turn off heat and let the rice rest for 5 minutes.
- Fluff with a fork, garnish with fresh parsley or cilantro, and serve warm.
Notes
- You can add peas or carrots for extra vegetables.
- Use vegetable broth instead of water for deeper flavor.
- Adjust spices according to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 5 mg