Mushroom Methi Brown Rice Recipe
Give this healthy and tasty diabetic friendly Mushroom Methi Brown Rice Recipe a try for a weekday lunch. Enjoy it along with any other raita of your choice.
This is the first time I am using brown rice in my recipe. The texture of brown rice is amazing. Once cooked it didn’t resemble rice at all, it looks more like moong. Brown rice is not a boon for just for diabetic people, but for all rice eaters. Rich in fibre, this amazing rice makes a superfood if you can toss in some nutritious vegetables and greens. That is exactly what I did with brown rice. I made it for my kids lunch box, tossed in some button mushrooms and fresh fenugreek leaves.
IF you like this recipe, you can also try other Rice recipes such as
- 1 cup Brown Rice
- 1 cup Button mushrooms , sliced thin
- 1 cup Methi Leaves (Fenugreek Leaves) , chopped
- 2 Onions , finely chopped
- 2 Tomatoes , finely chopped
- 3 Green Chillies , slit
- 5 cloves Garlic , chopped
- 1 teaspoon Red chilli powder
- 2 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 2 tablespoons Cooking oil
How to make Mushroom Methi Brown Rice Recipe
To begin making the Mushroom Methi Brown Rice, rinse brown rice twice. Soak in water for about 30 minutes.
Drain the rice from water and add 2-1/2 cup clean water to soaked rice in a pressure cooker. Pressure cook for 2 whistles.
In a heavy bottomed pan, heat oil. Add garlic and onions and green chilies, sauté until onions turn translucent.
Once the onions have turned translucent add the finely chopped tomatoes and cook till tomatoes turn mushy.
After the tomatoes have turned mushy add the red chilli powder, turmeric powder, coriander powder and salt. Mix well to combine.
Now add button mushroom and cook for about 2 to 3 minutes. Mushrooms will release moisture, cook it in it’s own moisture.
After the moisture from the mushrooms has evaporated add finely chopped fresh fenugreek leaves and cook for another 3 minutes.
When mushrooms and fenugreek leaves are fully cooked, add cooked brown rice and gently mix it. Check for salt and adjust accordingly.
Transfer the Mushroom Methi Brown Rice into a serving plate and serve hot.
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."