Recipe - Basmati Rice With Tomato-Mushroom Sauce

Sauteing liquid
One half teaspoon Ground cumin
One half teaspoon Ground cardamom
1 teaspoon Curry powder
One half teaspoon Mustard seed
1 pn Asafoetida, optional
One half teaspoon Coriander
One half teaspoon Fenugreek, ground
1 teaspoon Dried parsley
Salt and pepper, to taste
1 Onion, chopped
2 Stalks celery, chopped
2 Carrots, cut or sliced up
1 Tomato, cut in chunks
1 cn Tomatoes, slightly chopped,
undrained
1 cn Butter beans, undrained
1 ounce Dried patty straw mushrooms
(or other)
1 Green pepper, cut or sliced up
1 2/3 cup Basmati rice
1 pn Saffron threads or flowers
2 cup Mushroom broth
1 1/3 cup Water

1. Soak dried mushrooms in 2 cups hot water for 30 minutes. Drain and
strain out sand, reserving liquid and mushrooms separately.

2. Put rice, saffron or saffron flowers, mushroom liquor, and water in rice
cooker and set to cook and keep.

3. Dryroast all remaining spices and herbs. Add sauteing liquid with onion
and celery and saute for a few minutes. Add carrots. Add mushrooms and
green pepper, each time sauteing for several minutes (add more liquid if
necessary). Add tomatoes and beans.

4. Simmer 10 minutes, uncovered, allowing some of the liquid to evaporate.

5. Serve over or mixed with rice.

NOTES : 1. I used 1 tsp olive oil to saute in, and no additional liquid. 2.
For mushroom broth, I had previously soaked mushrooms for another recipe
and not used them. I had also roasted some garlic. I added the skins from
the roasted garlic to the saved mushroom broth and simmered them together,
making a delicious and very aromatic vegetable broth. This is what I used
to cook the rice in. 3. I'm sure any kind of dried mushrooms will do. I
just used what I happened to have on hand. Likewise for the beans; I had
originally thought of using black beans, but didn't happen to have any. 4.
It sounds like a lot of ingredients, but it didn't take long to make.
Dryroasting the spices is a critical step, as it brings out their flavor.

Posted by Michelle Dick, FATFREE listowner, while list was down.

Recipe by: Ruth Hoffman

From: "Ruth C. Hoffman" ruthhoff@ix.netcom.com

Date: Wed, 02 Oct 96 09:10:49 PDT