Best 3 Indian Leftover Rice With Mushrooms Recipes

Are you looking for a delicious and easy way to use up your leftover rice? Look no further! This article will provide you with a mouth-watering recipe for Indian leftover rice with mushrooms. This dish is packed with flavor and is sure to become a family favorite. With just a few simple ingredients, you can whip up this dish in no time. So, gather your ingredients and let's get cooking!

Let's cook with our recipes!

MUSHROOM RICE

Mushroom Rice image

Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!

Provided by Arizona Desert Flower

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 teaspoons butter
6 mushrooms, coarsely chopped
1 clove garlic, minced
1 green onion, finely chopped
2 cups chicken broth
1 cup uncooked white rice
½ teaspoon chopped fresh parsley
salt and pepper to taste

Steps:

Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 41.1 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 1181.1 mg, Sugar 1.2 g

MADHUR JAFFREY'S LEFTOVER RICE WITH MUSHROOMS

Madhur Jaffrey's Leftover Rice With Mushrooms image

This is a quick and easy vegetarian dish that's good as a light lunch. I like to serve this with a Cucumber Raita and other accompanyments. This recipe was adapted from Madhur Jaffrey's first book, An Invitation to Indian Cooking.

Provided by lynnski LA

Categories White Rice

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 medium onion, finely chopped
9 mushrooms, chopped into a small dice
1 hot green chili pepper, thinly sliced (or to taste)
1 teaspoon cumin, ground
1 teaspoon coriander, ground
2 cups cooked rice
3/4 cup broth (vegetarian or chicked or beef broth)
salt, to taste
1/4 cup chopped cilantro (optional)

Steps:

Heat the oil in a skillet and add the onions; saute for a few minutes, then add the mushrooms and continue to saute 3 to 4 minutes with an occasional stir.
Add in the sliced chili, and after a minute add the cumin, the coriander and the rice, cook on low about 5 minutes.
If using cold rice right from the fridge, you may need more broth and more cooking time.
Add salt to taste, and serve with a sprinkle of freshly chopped cilantro, if you wish; a Cucumber Raita alongside is good with this dish.

Nutrition Facts : Calories 362.9, Fat 8.1, SaturatedFat 1.2, Cholesterol 0.3, Sodium 518.6, Carbohydrate 64.7, Fiber 2.6, Sugar 5.4, Protein 8.6

INDIAN LEFTOVER RICE WITH MUSHROOMS

Indian Leftover Rice with Mushrooms image

This is a recipe adapted from Madhur Jaffrey's first book, An Invitation to Indian Cooking, written when none of us knew the spices and hot peppers that she introduced us to. It's a simple dish that makes your leftover rice come alive in surprising ways. You can eat it just as is for a light lunch or supper, or as an accompaniment to a Western meat course. I like it alone with some Cucumber Raita (page 163) alongside.

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
About 1/3 medium onion, finely chopped
3 medium mushrooms, chopped into small dice
1/4-1/3 hot green chili, thinly sliced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2/3 cup cooked rice
2-3 tablespoons chicken or beef broth or water
Salt
A sprinkling of chopped coriander leaves (optional)

Steps:

Heat the oil in a small skillet, and add the onion. Sauté for a few minutes, then add the mushrooms and continue to sauté, stirring, 3 or 4 minutes. Toss in the sliced chili, and after a minute add the cumin, the coriander, and the rice. Stir vigorously, breaking up any lumps in the rice, and cook over low heat for 5 minutes. If the rice is sticking, add a little broth or water, cover, and cook over low heat for about 5 minutes, adding more broth if necessary. Taste, and add salt to your liking. Spoon the rice onto a warm plate, and sprinkle a little fresh coriander (more commonly known here as cilantro) on top, if available, and if you like it.

Tips:

Use fresh, high-quality ingredients: The quality of your ingredients will directly impact the taste of your dish. Use fresh, in-season vegetables, flavorful mushrooms, and fragrant herbs.
Don't be afraid to experiment with different types of mushrooms: There are many different types of mushrooms available, each with its own unique flavor and texture. Experiment with different varieties to find the ones you like best.
Cook the mushrooms properly: Mushrooms should be cooked until they are tender but still have a bit of bite to them. Overcooking will make them tough and rubbery.
Season the dish to taste: Use salt, pepper, and other spices to season the dish to your liking. You can also add a squeeze of lemon juice or a dollop of yogurt for a bit of tanginess.
Serve the dish immediately: Leftover rice with mushrooms is best served immediately, while the mushrooms are still hot and juicy.

Conclusion:

Leftover rice with mushrooms is a delicious, easy-to-make dish that is perfect for a quick and healthy meal. With just a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will enjoy. So next time you have leftover rice, don't throw it away - turn it into a delicious meal with mushrooms!