Basmati Rice with Mushrooms
Basmati Rice with Mushrooms - Super quick and easy to prepare | Photo: Alina Wohldorf
Healthy, because
Even smarter
Due to the mushrooms, the rice with mushrooms is an excellent source of vitamin D, biotin, potassium, phosphorus and copper. In addition, the capsaicin in the harissa paste stimulates the metabolism and helps in the production of digestive juices.
When making rice with mushrooms, you can also replace part of the mushrooms with other mushrooms such as oyster mushrooms, chanterelles or shiitake mushrooms, depending on your taste. And how about a cucumber salad as a side dish?
Ingredients
- Ingredients
- ½ bunch scallions
- 7 ozs basmati wild rice mix
- 4 Tbsps olive oil
- 14 ozs Vegetable broth
- 1 bunch Dill
- 18 ozs brown button Mushroom
- 1 Tbsp Harissa paste
- 7 ozs Yogurt (low-fat)
- 1 organic lemon
- salt
Preparation steps
Wash and clean the spring onions and cut into fine rings.
Heat 2 tablespoons of olive oil in a pot. Now sauté the white part of the spring onions in it over medium heat until translucent, about 3 minutes.
Add rice and fry for approx. 2 minutes. Deglaze with vegetable broth and finish cooking according to package instructions.
Meanwhile, wash dill, shake dry and chop finely.
Clean the mushrooms, cut off the stalk and quarter the mushrooms. Heat olive oil in a frying pan and fry the mushrooms in it hot over high heat for 3 minutes. Reduce heat and finally stir in the harissa paste.
Wash the lemon, pat dry and grate the peel. Mix yogurt in a bowl until creamy. Stir in lemon zest and juice of half the lemon. Season to taste with salt.
When the rice is cooked, fold in the dill. Now serve rice with mushrooms and yogurt on plates and garnish with green rings of green onions.
