Basmati Rice with Indonesian Sauce

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Basmati Rice with Indonesian Sauce

 

1 teaspoon ground cumin

1 teaspoon ground cardamom

1 teaspoon curry powder

1 teaspoon mustard seed

1/2 teaspoon coriander

1 teaspoon fenugreek, ground

1 teaspoon parsley

salt and pepper to taste

1 onion, chopped

2 stalks celery, chopped

2 carrots, sliced

1 tomato, chopped

1 cup fresh vegetable of your choice

1 ounce dried mushrooms

1 green pepper, sliced

1 2/3 cups basmati rice

1 pinch saffron

2 cups vegetable broth

1 1/3 cups water

 

Soak dried mushrooms in 2 cups hot water for 30 minutes. Drain and strain

them, reserving the liquid and mushrooms separately. Put the rice, saffron or

saffron flowers, mushroom liquid and water in a pot with a tight fitting lid or

in a rice cooker. Hold the cooked rice aside. Dry roast all the remaining

spices and herbs. Add the sauteing liquid, onion and celery and saute for a few

minutes. Add carrots. Add mushrooms and green pepper, each time sauteing for

several minutes, adding more liquid if necessary. Add the tomatoes and

vegetable of your choice. Simmer for 10 minutes, uncovered, allowing some of

the liquid to evaporate. Serve over or mixed with the cooked rice.

 

 

 

 

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