Madhur Jaffrey's Spicy Vegan Mushroom Rice
"Season to taste. I have trouble with cumin, so I don't add as much. Madhur Jaffrey is from India. She doesn't have the same problem. lol"
Original is 4 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (246 g)
- Calories 183.2
- Total Fat - 4 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 187.1 mg
- Total Carbohydrate - 33 g
- Dietary Fiber - 2.3 g
- Sugars - 2.9 g
- Protein - 4.2 g
- Calcium - 22.1 mg
- Iron - 2.2 mg
- Vitamin C - 11.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the oil in a skillet and add the onions.
Step 2
Saute for a few minutes.
Step 3
Then add the mushrooms and continue to saute 3 to 4 minutes with an occasional stir.
Step 4
Add in the sliced jalapeno chili.
Step 5
After a minute, add the cumin to taste, the coriander and the rice, cook on low about 5 minutes.
Step 6
If using cold rice right from the fridge, you may need more broth and more cooking time.
Step 7
Add salt to taste, and serve with a sprinkle of freshly minced cilantro.
Tips
No special items needed.
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