My Kitchen Antics: Mushroom-butter rice

Serves 2 as part of main meal

Butter- 1 heaped tbsp

Garlic- 1/2 tbsp, finely chopped

Onions- 1/4 cup, finely chopped

Mushrooms- 1 cup, roughly chopped

Chicken soup cube- 1/2 tsp, crumbled

Cooked basmati rice- 2 1/2 to 3 cups (preferably a day old, and straight from the refrigerator)

Salt- to taste

Pepper- to taste

Spring onion greens- 2 tbsp (optional)

Melt the butter in a wok and add garlic and onions.

Saute till the onions turn translucent. You dont need to get it to turn golden brown.

Add the mushroom and fry on medium heat till they are cooked. If there is water, wait for it to dry up.

Mix the crumbled soup cube into the mushroom and wait for it to melt in the heat.

Tip in the cooked rice and mix well, carefully, without breaking the rice.

Season with enough pepper and salt (after a taste test, as the soup cube is salty), and half of the spring onion greens and mix gently. 

Let it sit for about 2 to 3 minutes on medium heat, just to warm up the rice.

Transfer into serving dish and garnish with the remaining spring greens

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