Rice with Punjabi-Style Mushrooms
From Bal's Quick and Healthy Indian
Prep time: 15 minutes
Cooking time: 10-12 minutes for mushrooms, 40 minutes for brown rice
2 tbsp grapeseed or canola oil
1 tbsp fresh ginger, finely chopped or grated
1 tbsp garam masala
1 tsp yellow mustard seeds
10-12 curry leaves
3 cups mushrooms (Bal uses 1 cup each shiitake, oyster & button, but use your favorites)
1-2 medium green chilies finely chopped (I’m a wimp so I only used one and removed the seeds)
Salt & pepper to taste
2 cups cooked rice
1. Bal’s trick for perfect rice: Place dry rice in a saucepan with a lid. Place your finger lightly on top of the rice and add water until it reaches the first knuckle. Cover and bring to a boil. Reduce heat and let it simmer until the rice is cooked. Bal uses brown rice which takes about 40 minutes. No need to let it sit… it’s done.
2. Mushrooms: In a large sauté pan or skillet, heat oil over medium high heat. When the oil is hot, add the ginger and cook for about 15 seconds. Add the garam masala, mustard seeds and curry leaves and cook for another 5 seconds…just enough time to toss with the ginger. Add the mushrooms, chilies, salt & pepper. Cook, stirring regularly until the mushrooms are tender (about 10 minutes).
Serve the rice topped with the mushroom mixture.