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.
Serve Mushroom Methi Brown Rice along with Tomato Onion Cucumber Raita, Beetroot Raita or any other Raita of your choice.
IF you like this recipe, you can also try other Rice recipes such as
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodized Pressure Cooker, Hard Anodised Kadai (Wok)
Cooks in 15 M
Total in 55 M
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.
Serve Mushroom Methi Brown Rice along with Tomato Onion Cucumber Raita, Beetroot Raita or any other Raita of your choice.