📝 Ingredients (Serves 2–3)
- Basmati rice (or any long-grain rice) – 1 cup
- Fresh mushrooms (button/cremini) – 200 g, sliced
- Onion – 1 medium, finely chopped
- Garlic – 3 cloves, minced
- Butter – 2 tbsp (or olive oil for lighter version)
- Fresh cream – ½ cup (or milk + 1 tsp cornflour as substitute)
- Vegetable/chicken broth – 2 cups
- Black pepper – ½ tsp (freshly crushed)
- Salt – as needed
- Fresh parsley or coriander – 2 tbsp, chopped
- Parmesan cheese – 2 tbsp (optional, for extra richness)
👩🍳 Method
- Prepare Rice:
- Wash and soak rice for 15 minutes.
- Cook it in broth (instead of plain water) until fluffy. Set aside.
- Sauté Mushrooms:
- Heat butter in a pan. Add garlic and onion, sauté until translucent.
- Add sliced mushrooms and cook until they release moisture and turn golden brown.
- Make It Creamy:
- Lower the heat, stir in cream (or milk-cornflour mix).
- Add salt and pepper, let it simmer for 2–3 minutes until slightly thick.
- Combine with Rice:
- Gently fold in the cooked rice.
- Mix well so rice absorbs the creamy mushroom sauce.
- Garnish & Serve:
- Sprinkle fresh parsley (and Parmesan if using).
- Serve hot with a side of garlic bread or a fresh salad.
🌟 Tips
- For extra flavor, add a splash of soy sauce while cooking mushrooms.
- Can also turn it into a one-pot meal by adding raw rice with broth directly to the mushrooms and cooking together.
- Add spinach or peas for extra nutrition.
