Ingredients
The following ingredients have 4 Servings
- Wild Rice - 1 cup
- Basmati Rice - 1/2 cup
- Mushroom - 2 cups (sliced)
- Onion - 1 (Chopped)
- Garlic - 3 cloves (chopped)
- Green Chilies - 2 (Chopped)
- Carrot - 1 big or 2 small (chopped)
- Celery - 1 stalk (Chopped)
- Garam Masala - 1/2 tsp
- Chicken Stock (or plain water) - 3.5 cups
- Olive Oil - 2 tbsp
- Fresh Cilantro (or Parsley or Spring Onions) - 2-3 tbsp (chopped)
- Sliced Almonds - for garnish
Instruction
- Wash the wild rice and basmati rice together and soak it in some water for about 20 minutes. I usually just soak the rice and prepare the vegetables.
- Take a heavy bottomed pot or a pressure cooker and add some oil. Add the chopped onions, garlic, green chilies, carrots, celery and mushrooms. You could add other veggies like green peas, broccoli etc.
- Saute the veggies for 7-8 minutes till it gets slightly roasted.
- Drain the rice and add it to the pot. Saute it for 2-3 minutes with the veggies.
- In the meantime, heat the chicken stock (or plain water) in another sauce pan.
- Pour this chicken stock (or plain water) into the pot with wild rice and veggies.
- Add required salt, pepper and garam masala.
- Bring mixture to a boil and then reduce the hear to medium low. Cover with a lid and let the rice cook for about 30 - 40 minutes. If using a pressure cooker, cook for 3 whistles.
- Once cooked, add the fresh herbs (parsley or spring onions or cilantro), sliced almonds and switch off. Fluff up with a fork and cover again for 5 minutes.
- Garnish with additional almonds and herbs when you serve.
