Tag Archives: mushrooms

Spaghetti, Mascarpone Sauce, Mushrooms

Of course pasta has to make its appearance into my weekly menu. But this is the first time I am trying out a mascarpone based sauce.

Spaghetti, Mascarpone Sauce, Mushrooms - thespiceadventuress.com

A no-brainer recipe and a great alternative to Bechamel sauce especially if you want a creamy one without the heaviness of a Bechamel. Also the process of making the Mascarpone sauce is much easier in comparison.

This dish could just be spaghetti and mascarpone sauce without the addition of anything else. But I wanted more flavour, something more meaty yet nutritious so mushrooms were the natural choice. And mushrooms lend itself very well to a creamy sauce like this one. Perfect for a busy day or when you need to feed a crowd with minimal fuss!

Do you make pasta often? What’s your favourite way to eat pasta?

Here are a few other suggestions if you are fond of pasta like my family….

  1. Pasta with Spinach and Goat’s Cheese
  2. Pasta with Kale, Bacon and Mushrooms
  3. Penne with Tuna (in Chilli Oil)
  4. Spaghetti with Chicken Sausages in White Sauce
  5. Pasta stir fry with Asparagus, Broccoli, Peppers and Snow Peas

So let’s jump straight in to the recipe for Spaghetti, Mascarpone sauce and Mushrooms…

Spaghetti, Mascarpone Sauce, Mushrooms - thespiceadventuress.com

Ingredients:

  1. 200 gms spaghetti
  2. 15gms unsalted butter
  3. 250gms mascarpone cheese
  4. ½ cup milk
  5. ¼ cup grated parmesan cheese
  6. Salt, to season
  7. Freshly crushed black pepper; to season
  8. 3 tbsp olive oil
  9. 1 ½ cups assorted mushrooms
  10. 1 garlic; grated
  11. 1 tsp dried chilli flakes
  12. ¼ cup fresh parsley; finely chopped (reserve some for garnish)
  13. A handful of walnuts; coarsely crushed
  14. Grated parmesan; to serve

Method:

  1. Cook the spaghetti in salted boiling water as per packet instructions and keep aside.
  2. In a pan, heat the olive oil and add the grated garlic followed by the mushrooms. Stir fry on high heat and season the mushrooms with salt and chilli flakes. Keep aside.
  3. In the same pan, melt butter and add the mascarpone cheese. Mix well; add the milk to loosen up the sauce followed by the Parmesan. Season with salt and black pepper; cook till all the ingredients are combined to get a smooth sauce. Add the spaghetti, mushrooms and parsley; toss well to combine.
  4. Serve hot with chopped parsley, crushed walnuts and grated parmesan.

Spaghetti, Mascarpone Sauce, Mushrooms

 

 

 

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Risotto with Dried Mushrooms (and Bacon Crumbs)

It’s ironic that close on the heels of a khichdi, I write about a risotto.

Not that there’s much of a similarity in origin or technique of preparation, but the fact that both are grain based with that unique consistency somehow puts it in the same category for me.

For those who thought Italian cuisine is all about pizzas and pastas, risotto can come as a bit of a surprise. Even at a fancy restaurant, the risotto still remains a rustic, comforting dish; quite true to its origins.

Risotto with Dried Mushrooms (and Bacon Crumbs) - thespiceadventuress.com

A risotto is best kept simple. In fact it would be a sin to crowd it with many ingredients. A single hero ingredient, a flavourful broth and the right kind of rice is what a risotto is all about. Of course cheese, if you must!

While Arborio is the variety of rice that most of us are familiar with, it is actually other varieties like Carnaroli, Vialone Nano etc… that are more popular in Italy. I have had risotto made with Carnaroli rice before and the texture is much better when compared to Arborio.

Even though Carnaroli is available in selected stores in Australia, I still went with Arborio as that’s the variety that’s easily and more economically available for most.

Dried mushrooms, simply because of its intense umami hit. It has that really earthy flavour that makes you want to keep eating. I soaked the dried mushrooms in the chicken stock to soften it again and the resulting broth was just mind blowing….

Risotto with Dried Mushrooms (and Bacon Crumbs) - thespiceadventuress.com

The bacon crumbs was really an afterthought, perhaps because I love bacon so much and somehow finds a way into many of the dishes I make at home. Not really a main ingredient in this risotto, but rather a garnish just to add another dimension of flavour…..more of that salty, delicious umami hit that makes this risotto the most ideal dish to huddle with on a cold night.

While a great risotto might require practice and experience, I believe a good risotto is achievable by most. As I mentioned, the stock is really important and a homemade stock is the most ideal. Use a store bought one only if you are truly busy yet crave a generous helping of this risotto.

Ingredients:

(Serves 6-7)

  1. 2 cups Arborio Rice
  2. 150gms dried mushrooms
  3. 2 litre homemade chicken stock
  4. 2 ½ tbsp unsalted butter
  5. 2 tbsp olive oil
  6. 1 small white onion; finely chopped
  7. 1 cup dry white wine
  8. 200 gms bacon ( I used streaky bacon); finely chopped
  9. Salt, to season
  10. Freshly milled black pepper; to season
  11. 2 tbsp parsley leaves; finely chopped
  12. Grated parmesan; for garnish

Method:

  1. Reconstitute the dried mushrooms by soaking in the chicken stock for 15 minutes. Remove from the liquid and chop into small pieces.
  2. Finely chop the bacon by hand or using a food processor. In a small pan, add the bacon pieces and cook on low heat (no oil required as the bacon has plenty of fat) till the bacon has browned well but not burnt. Drain the fat using a strainer to get crispy bacon crumbs.
  3. In a large saucepan, heat half of the butter and olive oil; add the onions and sauté till soft.
  4. Then add the mushrooms and cook for another minute or two.
  5. Next add the rice and cook for about 2 minutes, stirring frequently. When the rice gets a little toasty and begins to make a crackling sound, reduce the heat and add the white wine.
  6. Cook, while stirring continuously till almost all the wine has been absorbed.
  7. Next add one cup of broth and cook (stirring continuously) till the rice has absorbed the liquid. Add another 2 cups of broth and continue to cook. Repeat, adding 1-2 cups of broth and cooking till the rice has reached the al-dente stage.
  8. Then add the remaining butter and season with salt and pepper. Mix well to combine.
  9. Serve warm with grated parmesan, bacon crumbs and parsley

Risotto with Dried Mushrooms (and Bacon Crumbs) - thespiceadventuress.com

Risotto with Dried Mushrooms (and Bacon Crumbs) - thespiceadventuress.com

 

Mushroom & Sundried Tomato Hummus Toasties

On a slightly chilly evening, about two months ago, I sat down with my pen and diary to plan out the blog posts leading up to Christmas. There was so much I wanted to cook and post, especially traditional dishes like roasts, cakes, cookies etc…..

And somehow I just never did any of those which I had planned so meticulously. Instead I found myself cooking whatever my heart fancies based on a spur-of-the-moment idea or ingredient. In short, bid goodbye to my best laid plans.

If this had happened a year back, I would have become super stressed about the whole thing and worried about blog stats, traffic etc… etc…. But 2016 taught me the biggest lesson of all; to enjoy what I do above all else and the rest will fall into place. I found my unique voice in terms of food and photography, a space I am very comfortable in. No more comparisons with what others are doing anymore. I learnt to say no to the zillions of emails that have nothing to do with my vision for the blog and learnt to embrace the differences that make me stand different in the crowd. Inner peace and clarity….at last!

Moving onto my recipe for the day; I was actually looking for inspiration to create a vegetarian canapé for my Christmas party, something I could prep ahead of time and just assemble on the day of the party. Browsing through Pinterest, I found quite a few versions of the avo toasties which sort of got me thinking along those lines and ta da……the idea for these delicious Mushroom and Hummus toasties took shape.

Mushroom & Sundried Tomato Hummus Toasties - a delightful vegetarian canape for the festive season - thespiceadventuress.com

I loved how these toasties turned out and the minute I got the approval from the boys, I knew it had to go on the blog. So here you go guys…..a very delicious vegetarian starter that can be enjoyed in any season.

P.S.: The sun dried tomato hummus makes an excellent dip…in fact, I am planning on making an extra batch of the hummus for the party which will go on the cheese board. And my little boy loves it slathered in his pita roll.

Sun dried Tomato Hummus - a delicious dip for the festive season - thespiceadventuress.com

Mushroom & Sundried Tomato Hummus Toasties - a delightful vegetarian canape for the festive season - thespiceadventuress.com

Ingredients:

(Makes about 20 toasties depending on the length of the baguette)

For the hummus:

  1. 1 cup chickpeas (soaked overnight)
  2. ¼ cup sun dried tomatoes (with the preserved oil)
  3. 2-3 tbsp tahina (sesame seed paste)
  4. 3 medium garlic cloves
  5. 1 lemon
  6. Salt, to season
  7. 3-4 tbsp Extra virgin olive oil

For the toasties:

  1. 1 baguette (I used the sesame seed crusted one for extra flavour); thinly sliced
  2. Olive oil
  3. 200gms white mushrooms; sliced
  4. 200gms brown mushrooms; sliced
  5. ½ inch ginger
  6. 1 tsp paprika
  7. Juice of ½ lime
  8. ½ tsp dried thyme
  9. Salt, to season
  10. 2-3 sprigs fresh coriander leaves; finely chopped
  11. 1 cup sun dried tomato hummus

Method:

To prepare the hummus:

  1. Boil the chickpeas with a bit of salt till well done and lightly mushy. Drain and keep aside.
  2. Add the garlic cloves and the juice of ½ lemon to a food processor or blender and whizz.
  3. Then add the sundried tomatoes along with the preserved oil and 2 tbsp tahina. Blend well for at least 2 minutes.
  4. Next add the boiled chickpeas with a pinch of salt and blend well till smooth and creamy. Taste and adjust with lemon juice, salt and tahina if necessary.
  5. Remove to a bowl, create little depressions with the back of your spoon and add the olive oil on top.

Note – The texture of the hummus is better when preparing the chickpeas from scratch as opposed to using tinned ones. But if you are pressed for time, you may use the tinned chickpeas too.

If using the hummus as a dip, add more olive oil and garnish with black olives and a pinch of paprika.

To prepare the toasties:

  1. Preheat the oven (fan forced) to 180°C
  2. Line a baking tray with oven proof paper and place the baguette slices; drizzle with olive oil lightly and bake till light golden brown. Takes about 8 minutes depending on the oven. Remember that the slices only need to crisp up.
  3. Remove and keep aside.
  4. To prepare the mushrooms, heat 2 tbsp olive oil in a pan and add the mushrooms. Cook on high heat for a minute and then add the grated ginger. Continue to cook for another minute and then reduce heat. Add the paprika, dried thyme, juice of ½ lemon and season with salt. Remove and keep aside.
  5. To assemble the toasties, spread a little bit of the hummus over a baguette slice and spoon some mushrooms on top. Do this for all the slices.
  6. Arrange on a platter and garnish the toasties with chopped coriander leaves and a touch of paprika.

Mushroom & Sundried Tomato Hummus Toasties - a delightful vegetarian canape for the festive season - thespiceadventuress.com

Mushroom & Sundried Tomato Hummus Toasties - a delightful vegetarian canape for the festive season - thespiceadventuress.com

Mushroom & Sundried Tomato Hummus Toasties - a delightful vegetarian canape for the festive season - thespiceadventuress.com

Mushroom & Sundried Tomato Hummus Toasties - a delightful vegetarian canape for the festive season - thespiceadventuress.com

 

WWFreshBox by Aussie Farmers Direct + a Recipe for Pasta with Kale, Bacon and Mushrooms

‘So what do I cook tonight?’

How many times in a week do you ask yourself that question? I do…almost every single day. Friends often assume that meal planning is something I enjoy and ace at, being a food blogger. Definitely not, at least not most of the time because in addition to the everyday food, I have to plan ahead for the recipes that are to be created for the blog, clients etc…..

It takes me two days to get my meal plans and grocery shopping list in order and there are weeks when the whole exercise freaks me out. So you can imagine my excitement when I get a mail from Aussie Farmers Direct asking if I would like to review the new WWFresh Box that has been designed and created by Weight Watchers. Yes please….bring it on!

Aussie Farmers Direct and Weight Watchers – two brands that we are pretty familiar with and so I am not going into the details here. There’s plenty of information on their websites for the newcomers. Instead, I am going to talk about the WWFreshbox; this perfectly packed box full of absolutely gorgeous and fresh ingredients that has been sourced from local farms and food producers. And also, the printed recipes that got me really excited.

Pasta with Kale, Bacon and Mushrooms - thespiceadventuress.com

So my choice was the Family Freshbox which includes ingredients and fresh produce to serve 5 meals for 4 people. I have been testing out and cooking from the WWFreshbox for the past couple of days using the Weightwatchers recipes that was included. And here is what I think;

(Aussie Farmers Direct has also offered a generous discount for all the subscribers of The Spice Adventuress. More details at the end of the post)

Pros:

  • No more meal planning – You don’t have to break your head wondering what you are going to cook each day and then shop around for ingredients. You get the ingredients delivered straight to your door with the recipes included. Definitely a time saver!
  • Choose from different types of WWFreshbox – there are plenty of choices when it comes to the size of the WWFreshBox designed to serve 2 or 4 people for 3 or 5 meals. Ensures zero wastage.
  • High Quality Fresh Ingredients – that are packed to perfection in a special temperature controlled box. Aussie Farmers Direct does a brilliant job at sourcing all the produce from local farmers which means that you not only eat healthy and fresh but also support the local community.
  • Free Delivery – Yup, you heard it right….free delivery to your door.
  • Excellent Packaging – Since all the ingredients are packed in a temperature controlled box, everything stays fresh till you reach home and put it away. The vegetables are packed neatly, in sealed containers where necessary and all the protein is in a special cover with gel packs. The gel packs inside can be reused and if you do not wish to keep it, you may leave it inside the box and place it outside on the day your next delivery happens.
  • Delicious and Healthy Recipes – I mean it guys, really delicious recipes. All the recipes are designed by the nutrition experts at Weight Watchers and includes the Smart Points so that you can keep track. And even if you are not watching your weight, you still can eat healthy. The recipes change every week so it doesn’t get boring at all. Every week’s recipes are updated on the website so you can check out that before placing your order.What I really loved about the recipes is that there is no compromise on flavour and taste as you can see from the dish I will be sharing with you guys shortly.

Cons:

  • Delivery can be an issue for those who live in apartments with unit numbers; the box will need to be delivered to a friend’s place or your business address. Also, delivery is currently not available in certain suburbs. Do check if your suburb is covered on the website.
  • No dry ingredients provided.
  • No exclusively vegetarian WWFreshbox.

Getting to my favourite part; the recipe that I tried out from the WW Freshbox and absolutely loved – Pasta with Kale, Bacon and Mushrooms.

Pasta with Kale, Bacon and Mushrooms - thespiceadventuress.com

We are not big on kale in our house. I don’t mind it but the boys are not very enthusiastic about it and the only way I have been able to make them eat it is in a lentil curry. So with this recipe, I was both excited and apprehensive. But went ahead anyway, hoping the bacon will work its magic even if the kale fails.

And let me tell you peeps, we loved it!

This pasta dish was a winner on all counts – it was light, refreshing, healthy, low on calories and super packed with flavour. From prep to finish, on the table in 30 minutes. All thanks to Weight Watchers, we have found our favourite kale dish.

Pasta with Kale, Bacon and Mushrooms - thespiceadventuress.com

Pasta with Kale, Bacon and Mushrooms

Serves: 4

7 SmartPoints® value per serve

Ingredients:

  1. 200gms dried pasta
  2. 5 tsp olive oil
  3. 125gms lean bacon (fat trimmed); chopped
  4. 1 red capsicum; chopped
  5. 200gms button mushrooms; sliced
  6. 2 medium garlic cloves; crushed
  7. 2 small fresh red chilli; finely chopped
  8. 200gms kale; chopped
  9. 2 tsp finely grated lemon rind
  10. 2 tbsp lemon juice
  11. Salt; to season

Method:

  1. Cook the pasta in salted boiling water as per packet instructions till al dente. Drain (reserve ½ cup liquid) and keep aside.
  2. Heat 1 tsp olive oil in a large pan and add the chopped bacon. Cook on medium heat for 4-5 minutes till the bacon pieces have turned golden and crisp. Transfer to a bowl.
  3. In the same pan, add 2 tsp olive oil and add the garlic, chillies and capsicum. Cook for 30 seconds and then add the mushrooms. Cook over high heat for another 2-3 minutes till the mushrooms have softened. Transfer to the same bowl as the bacon.
  4. Heat the remaining olive oil and add the kale. Season with salt and cook covered for 2-3 minutes on low heat. Then add ¼ cup water to the kale, mix and continue to cook covered for another 2-3 minutes or till the kale has become tender.
  5. Increase heat and return the bacon and vegetables to the pan. Also add the lemon rind and juice; season with salt if necessary.
  6. Add the cooked pasta, half of the reserved liquid and toss on high flame for a few seconds.
  7. Serve warm

I served this pasta dish with a fresh salad made from cherry tomatoes, red onion, coriander leaves, balsamic vinegar and extra virgin olive oil.

Pasta with Kale, Bacon and Mushrooms - thespiceadventuress.com

And if you would like to make this delicious recipe or make several like these, all that you need to do is place an order with Aussie Farmers Direct for the all new WW Freshbox.

Thanks to Aussie Farmers Direct, a special discount code has been offered to all the subscribers of ‘The Spice Adventuress’ (make sure you subscribe to my blog). Enjoy $25 off* with your first WW Freshbox. Use promo code ‘FRESHSPICE’ on checkout – T&Cs below.  

(Offer open to new customers. Minimum spend $65. For full T&Cs visit AussieFarmers.com.au. Valid until 31/08/2016. Order must be placed by 12 noon 30/08/2016.)

So go ahead, place your order today and enjoy fresh ingredients with healthy recipes, delivered straight to your doorstep. And if you prepare the above recipe, make sure to tag me #thespiceadventuress so that I may see it too.

Pasta with Kale, Bacon and Mushrooms - thespiceadventuress.com

Disclaimer – This post has been bought to you in collaboration with Aussie Farmers Direct. All the opinions stated in this review are mine; hope it helps you make an informed choice. 

 

Penne with Chilli Squid in a Roasted Tomato Sauce

We tend to eat a lot of pasta dishes during the colder months. I tend to be rather grouchy and lazy when the cold, damp weather arrives which translates into easier, one pot, packed with flavour dishes in the kitchen.

This dish ticks all the right boxes in that regard. It comes together really quickly, doesn’t require a ton of prep work and is the perfect dish to retreat to the couch with especially that Masterchef 2016 has begun. A glass of wine too perhaps, and you would feel grand.

Penne with Chilli Squid in a Roasted Tomato Sauce - simple, delicious and full of flavour - thespiceadventuress.com

Roasting vegetables is a great way of intensifying flavours which is why this roasted tomato sauce is just so delicious. Diced tomatoes with onion, garlic and thyme, onto a baking tray and in the oven for 15 minutes; blend and your sauce is ready. How easy is that! And this can be made in bulk and frozen in batches as it works as a delicious base sauce for any kind of pasta dish.

Fresh Tomatoes - food photography - thespiceadventuress.com

Roasting vegetables - food photography - thespiceadventuress.com

Given my love for seafood, I chose to play around with squid rings for this recipe but if you don’t eat or like squid, there are tons of other options. Like I always say, the recipe is just a guideline and you must embrace and make it your own. Prawns and lobsters work brilliantly or you can keep it vegetarian with just the mushrooms or your preferred assortment.

It’s interesting how climate affects me and my style of cooking these days. I have noticed that I tend to play around more with chillies when it’s cold than any other spice. So it’s a generous helping of chilli flakes and hot paprika to season the squid rings and mushrooms.

If I want to bulk up the dish and make it for two days (which I sometimes do when I have work commitments), I prepare the sauce and the squid mixture and store separately. Pasta is cooked only at the time of the meal so that it is served warm, straight off the pan which all of us know is the best way to eat it.

Penne with Chilli Squid in a Roasted Tomato Sauce - simple, delicious and full of flavour - thespiceadventuress.com

Penne with Chilli Squid in a Roasted Tomato Sauce - simple, delicious and full of flavour - thespiceadventuress.com

So here you go; Penne with Chilli Squid in a Roasted Tomato Sauce – an extremely simple pasta dish that speaks volumes of flavour.

Ingredients:

  1. 500 gms ripe red tomatoes; quartered
  2. 1medium red onion; diced
  3. 4 large garlic cloves

Find the full recipe here.

Penne with Chilli Squid in a Roasted Tomato Sauce - simple, delicious and full of flavour - thespiceadventuress.com

Recipe developed, styled and shot for Supreme Seafood. 

Achari Mushrooms (White Button Mushrooms sautéed with aromatics and Achari spice blend)

Now, there are tons of recipes floating on the cyber culinary world with the pre-fix ‘achari’. For those who aren’t aware, achari or achar refers to pickle in Hindi. The Indian pickles, unlike the Western counterparts, are an indulgence of spices and these very spices are used to flavour other dishes too, which have ended up being labeled ‘achari’.

You might have read the ‘achari okra’ recipe that I had posted on the blog a while ago. In that dish, I used a spoonful of the pickle itself to add flavour to the okras. But in today’s dish, achari mushrooms, I made the achari spice blend and this was used to add flavour to the white button mushrooms.

The achari spice blend is a flavourful and fragrant medley of mustard, cumin, fennel, fenugreek, carrom, dry chillies, dry mango and nigella (the seeds, not the diva!)

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It is an extremely versatile blend that can be used for flavouring barbecues, meat skewers etc…apart from of course, Indian dishes. Do take the effort to make the spice blend from scratch, it’s not a difficult one and you can store the extra in an airtight container for a few weeks.

I used mushrooms only because I found some great ones at the market but you can use just about any vegetable or meat for this one. I have tried it with chicken and the result was delicious.

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Achari mushrooms would make a great starter. The fragrant and delicious spice blend flirts with the onions, aromatics and tomatoes to coat the mushrooms lovingly in a flavourful thick sauce. A squirt of lemon, the freshness of chopped coriander and a pinch of dry fenugreek leaves, all add to the delicious drama unfolding….

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Adapted from a similar dish by Meera Jayaram.

Ingredients:

Achari spice blend:

1. 2 tbsp mustard seeds
2. 2 tbsp cumin seeds
3. 2 tbsp nigella seeds (kalonji)
4. 2 tbsp fennel seeds
5. 2 tsp fenugreek seeds
6. 1 tsp carrom seeds (ajwain)
7. 75 gms dry red chilli
8. 2 tsp dry mango powder (amchoor)

For the dish:

9. 500gms white button mushrooms; washed, dried and halved
10. 3 tbsp mustard oil
11. 1 red onion, chopped finely
12. 3 garlic cloves, chopped finely
13. 1 inch ginger, chopped finely
14. 1 large red tomato, blanched and pureed
15. ¼ tsp turmeric powder
16. 2 tsp Kashmiri red chilli powder
17. 1 tsp achari spice blend
18. ¼ tsp dry fenugreek leaves
19. Salt, to season
20. juice of ½ lemon
21. ½ cup chopped coriander leaves

Method:

• Dry roast all the spices except the red chillies and dry mango powder. Keep aside to cool. Roast the chillies separately taking care not to burn it. Cool and grind all the spices together. Mix in the dry mango powder and you have the achari spice blend.
• In a pan, heat oil and sauté the chopped onions. Add the garlic and ginger and sauté till the onions are softened and turn light brown.
• Meanwhile blanch and puree one tomato.
• To the onions, add turmeric, Kashmiri chilli and achari spice blend. Saute on low flame for a minute and add the tomato puree. Continue to cook on low flame till the puree thickens and the gravy comes together.
• Add the mushrooms and sauté for 2 minutes on high heat; season with salt. The mushrooms release a bit of water which helps to bring the dish together. Taste at this stage and adjust seasoning accordingly. Do not cook the mushrooms for too long; it should still have a bit to it when finished.
• Take off flame and add the fenugreek leaves, lemon and coriander leaves.
• Serve hot.

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Cajun Rice (with Purple Asparagus and Mushrooms)

After coming to Melbourne, my culinary world has opened up to so many new ingredients – some of which I did not even know existed in this world. And one among those is the purple asparagus! I have had green asparagus before and have always enjoyed the crunchy texture of these stalks. So when I came across these purple ones at the local farmer’s market, I knew I had to try and make something interesting with it.

I have always had asparagus as an accompaniment, roasted or blanched, with meats. I went ahead and did a rice dish, chopping these beautiful asparagus along with some brown mushrooms and seasoned with hot Cajun seasoning. The result – a pilaf, pulao or fried rice; name it what you want.

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This one is a simple and easy to make rice dish, perfect for weekday dinners. Add a cucumber raita/yoghurt dip and you are good to go!

Now, let’s get cooking….

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Ingredients:

1. Long-grained rice – 2 cups, soaked and drained
2. White onion – 1 large, chopped
3. Purple asparagus (remove the bottom ends) – 4 stalks, chopped
4. Brown mushrooms – 4 large, chopped
5. Garlic – 2 cloves, chopped finely
6. Coriander leaves – ½ cup, finely chopped
7. Cajun seasoning – 2 tsp (add more to suit your taste preferences)
8. Salt – to season
9. Black pepper – to season
10. Vegetable oil – 3 tbsp.

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Method:

• Cook the rice in salted boiling water, drain well and keep aside.
• Heat oil in a pan, add garlic and onions; sauté for a minute.
• Then add the mushrooms and asparagus and sauté for another 2 minutes on high heat.
• Lower heat and season with Cajun seasoning, salt and pepper. Remember that the rice has been cooked in salted water so add salt accordingly.
• Add coriander leaves and stir well.
• Add the rice and mix well to combine.
• Serve with chilled cucumber raita/yoghurt dip.

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What is your favourite rice dish?

Broccoli Mushroom Rice

I consider ‘leftover rice’ to be a boon as it means I can dish out a simple yet interesting rice dish the next day, team it up with a raita and dinner’s ready. Strictly for days when you are too tired to even think of cooking yet do not want another take-away.

This one is more like a rice stir-fry; broccoli florets and brown mushrooms sautéed on high heat with a dash of soy sauce. The choice of vegetables is entirely individualistic; use the idea and create your own rice stir-fry with what’s available in your refrigerator.

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Ingredients:

1. Rice (any variety; I used leftover rice but you could make it from scratch) – 2 cups
2. Broccoli florets – 1 cup, blanched/steamed
3. Brown mushrooms – 1 cup, diced
4. Soy sauce – 1 tbsp
5. Tomato chilli sauce – 1 tsp
6. Ginger – 1 tsp, grated
7. Salt – to season
8. Pepper – to season
9. Vegetable oil – 2 tbsp.

Method:

• In a wok, heat oil and sauté the mushrooms for a minute on high heat.
• Add broccoli, grated ginger, soy sauce and tomato chilli sauce and sauté for another minute.
• Season with salt and pepper; add rice and mix thoroughly to combine.
• Serve hot.

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And since this is a recipe using leftovers, I decided to enter it for the leftover makeover contest being hosted on Cutchi Kitchen (http://www.cutchikitchen.com/LeftOverMakeOverGiveAway.html)

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