A big hello to all of you,hope all of you had a wonderful kickstart to 2011!So,made any resolutions yet,or broken any?On my part,I haven't made the usual NY resolution of 'eating healthy and losing weight',no,not because I don't want to do it but because if made into a resolution,I am bound to break it.It has to be a way of life and I can do well without the pressure of the resolution weighing heavily on me.For the record,I am doing quite well so far *fingers crossed*.
I came across this recipe on Vanitha,a magazine I subscribe to only because of the recipes featured in it.This featured in the Christmas special edition.We like one-bowl rice dishes and this reminded us of our favorite joint in Chennai,Eden restaurant.I am not yet happy with the Herb rice results,but this one paired with the Mushroom sauce and Buttered Vegetables was a combination worth trying.
Herb Rice with Mushrooms
For the rice
Butter - 1 tbsp
Onion,chopped - 3 tbsp
Milk - 4 tbsp
Cooked rice - 2 cups
Parsley,chopped - 2 tbsp [ I substituted this with fresh Coriander leaves]
For the Mushroom topping
Butter - 2 tbsp
Onions - 1,finely chopped
Green chilly - 1,finely chopped
Fresh Button Mushrooms - 200 gms,sliced
Cornflour - 1 tbsp
Milk - 1 cup
Oregano - 1/2 tsp
Salt to taste
To prepare rice - In a sauce pan,melt the butter and saute onions.
Add the milk and cooked rice and stir well to mix.
Mix in the parsley[or coriander leaves] and stir well.Switch off the flame after 2-3 minutes,close with a lid and reserve.
To prepare mushroom topping - In a sauce pan,melt the butter and saute onions and green chilly till the onions become transparent.
Add in the sliced mushroom and give a good stir.
In a small bowl,mix together milk and cornflour without forming any lumps.Mix in about 3/4 cup of water to this and add the mix into the saucepan.
Let the mixture come to a boil and then simmer till it thickens[about 2-3 minutes].
Add salt to taste and oregano.
To serve-Layer the herb rice and pour the mushroom sauce on top.
Broccoli,Cauliflower,Baby Corn,Zucchini,Sweet corn and Mushroom - about 2 cups altogether [you could add any vegetables of your choice]
Butter - 2 tbsp
Salt and pepper to taste
Cook the vegetables in enough water till tender[should not be overcooked].
In a saucepan,melt the butter and add salt and pepper to taste.
Mix in the cooked vegetables and stir well to coat the butter,salt and pepper.