Ingredients:
60ml flaked almonds
100g button mushrooms
100g oyster mushrooms
100g king oyster or eryngii mushrooms
100g brown mushrooms
60ml sunflower oil
5ml cumin seeds
1 onion, sliced
6 cloves garlic, crushed
4 green chillies, finely chopped
3 cups cooked Spekko Americano Rice
125ml boiling water
Serves 4
here’s how:
Place the almonds on a dry roasting tray. Roast the almonds in a hot oven until pale golden brown.
Place the mushrooms in a colander and rinse under running water. The mushroom should not absorb too much water so be as quick as possible with this step.
Use a dish towel to wipe the mushrooms. This should also help remove excess moisture.
Once this is done, slice the mushroom into pieces.
Heat the sunflower oil in a large, thick bottomed pot.
Add cumin seeds and sauté until they begin to splutter.
Fry the onion until the pieces turn a light golden brown.
Add the crushed garlic and stir until the garlic also turns a very pale golden colour. Stir in the chopped green chillies.
Add the sliced mushrooms and sauté until they are golden brown in colour.
Season with salt and layer the Spekko Americano Rice over the mushrooms.
Pour boiling water over the rice and cover the pot with a tight fitting lid.
Steam the rice on a very low temperature until the moisture evaporates.
Use a fork and fluff up the rice grains.
Check the seasoning and add more salt if necessary.
Garnish with the roasted flaked almonds.
Yudhika’s tips:
Add a tin of chickpeas if you would like to create a one pot veggie meal. Drain the chickpeas and rinse them in cold water. Add the chickpeas once the mushrooms are golden brown. Spekko Parboiled, Long Grain or Basmati Aromatic Indian Rice can be used instead of the Spekko Americano variant. You could use a stock cube in this recipe but would have to leave the salt out as the stock cube does contain high levels of salt. Dissolve the stock cube in boiling water and pour this over the rice. You can make this dish with one variety of mushrooms if you like. I personally do prefer using a selection as it adds interesting textures to this dish. For an Oriental twist, omit the almonds and drizzle 60ml soy sauce over the rice before serving. Dried red chillies may be used instead of green chillies. - The Post