Mushroom Rice Casserole

Hi there, I've trying hard to keep my blog updated and to get back in form. Life is a little busy these days, well that happens!! Anyways, keeping it short, I love this rice recipe a lot, so today I am sharing it with you all. Hope you like it too!!!

You need

1 and 1/2 cup rice
2 and 3/4 cup water
2 bay leaves
1/2 long cinnamon stick
pinch of salt

400g mushrooms (sliced)
1 capsicum (chopped)
1 medium-sized onion (chopped)
8 cloves of garlic (minced)
2-3 tablespoon oil

2 tablespoon corn flour
1 tablespoon lemon juice
1 tablespoon vinegar
1/2 teaspoon dried basil
1/2 teaspoon pepper powder
1 and 1/2 cup water

6-7 medium-sized tomatoes
handful of coriander leaves
pepper (to taste)
salt (to taste)
1 teaspoon cumin powder (to sprinkle on top)

Method

1. Wash rice and rinse. Add 2 and 3/4 cups of water, bay leaves, cinnamon and a pinch of salt to the rice. Cook on high flames. When starts boiling, turn the flames low, cover and cook till done. Keep aside.

2. In a pan, heat oil, add onions, garlic and cook till onions turn translucent. Now add in capsicum and mushrooms and cook till done.

3. Meanwhile, in a bowl, add cornflour, dried basil, lemon juice, vinegar, salt and pepper. Now pour water and mix together all the ingredients well.

4. Add the prepared cornflour mix to the vegetables and cook till it thickens.

5. Now mix cooked rice well to the vegetables. Arrange rice in a casserole and flatten them using fingers or flat ladle. Keep aside.

6. Now purée together tomatoes and coriander.

7. Heat a little oil in a pan and add the purée. Cook till the tomatoes leave oil to the side of the pan. Season with salt and pepper.

8. Spread the tomatoes sauce on the rice and sprinkle cumin powder on top.

9. Bake the rice at 170 C for 15 minutes. Garnish with coriander leaves and serve hot!

Enjoy!!

Serves 6