450g basmati rice. 2 tablespoons olive oil. 250 g brown mushrooms, sliced. 8 cardamom seeds. 2 cinnamon sticks. 8 whole cloves. 2 bay leaves. 1 teaspoon sea salt. Water. Place the rice in a sieve and rinse under cold water until clear. Drain well. Heat oil in a large heavy-based saucepan and sauté the mushrooms over high heat until they begin to brown on the sides. Add the spices and bay leaves, and stir-fry for about 1 minute. Add the rice, salt and water (double quantity of the rice ) Bring to the boil and simmer for about 10-15 minutes. Remove from the heat and leave for 5 minutes before serving. Serve with a fresh salad. Variation: Peas and toasted nuts can be used instead of the mushrooms.
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