Basmati Rice with Indonesian Sauce
Source of Recipe
Internet
List of Ingredients
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon curry powder
1 teaspoon mustard seed
1/2 teaspoon coriander
1 teaspoon fenugreek, ground
1 teaspoon parsley
salt and pepper to taste
1 onion, chopped
2 stalks celery, chopped
2 carrots, sliced
1 tomato, chopped
1 cup fresh vegetable of your choice
1 ounce dried mushrooms
1 green pepper, sliced
1 2/3 cups basmati rice
1 pinch saffron
2 cups vegetable broth
1 1/3 cups water
Soak dried mushrooms in 2 cups hot water for 30 minutes. Drain and strain them, reserving the liquid and mushrooms separately. Put the rice, saffron or saffron flowers, mushroom liquid and water in a pot with a tight fitting lid or in a rice cooker. Hold the cooked rice aside. Dry roast all the remaining spices and herbs. Add the sauteing liquid, onion and celery and saute for a few minutes. Add carrots. Add mushrooms and green pepper, each time sauteing for several minutes, adding more liquid if necessary. Add the tomatoes and vegetable of your choice. Simmer for 10 minutes, uncovered, allowing some of the liquid to evaporate. Serve over or mixed with the cooked rice.
Recipe
|
|
member logon
