Best 2 Indian Leftover Rice With Mushrooms Recipes

**Uncover the Culinary Symphony of Indian Leftover Rice with Mushrooms: A Journey of Flavors and Sustainable Delights**

In the realm of culinary creativity, where sustainability meets delectable flavors, our voyage begins with a humble yet versatile ingredient: leftover rice. Embark on a culinary adventure as we transform this everyday staple into an extraordinary dish brimming with vibrant Indian spices and the earthy goodness of mushrooms. Discover two distinct culinary masterpieces - Leftover Rice with Mushrooms and Leftover Rice Mushroom Biryani - each offering a unique symphony of textures and flavors. Learn how to elevate your leftover rice into a savory and satisfying meal, minimizing food waste and maximizing taste. Get ready to tantalize your taste buds and embark on a flavor-filled expedition with these captivating recipes.

Let's cook with our recipes!

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:

Cook the rice ahead of time: Leftover rice is the key ingredient in this recipe, so make sure to cook it ahead of time and let it cool completely before using.
Use a variety of mushrooms: This recipe calls for cremini mushrooms, but you can use any type of mushroom you like. Some other good options include shiitake, oyster, and portobello mushrooms.
Don't be afraid to add other vegetables: This recipe is a great way to use up leftover vegetables. Some good options include chopped carrots, celery, or bell peppers.
Season the rice to taste: This recipe is simple, so it's important to season the rice to taste. Add salt, pepper, and other spices as desired.
Serve with your favorite sides: This recipe is a great main course, but it can also be served as a side dish. Some good options include grilled chicken, roasted vegetables, or a simple salad.

Conclusion:

This Indian leftover rice with mushrooms is a delicious and easy-to-make recipe that's perfect for a weeknight meal. It's a great way to use up leftover rice and vegetables, and it's sure to be a hit with the whole family.