You may recall I asked for a Basmatic rice recipe months ago; no one still had the old packaging....

M

marsha-tbay

Well-known member
well, finally, Erin on Vegetarian_groups found the old pkg in her cabinet and shared the recipe with me today. I can't believe it after all this time! Someone asked me to share the recipe when I found it, so here it is.

"BASMATI AND MUSHROOM PILAF

1 cup Lundberg California White Basmati rice

2 Tbsp butter

1 clove garlic, minced

1/2 pound fresh mushrooms, sliced thin

2 cups stock

1/2 tsp salt

pepper to taste

1/2 cup almonds, toasted and slivered

2 Tbsp fresh parlsey (sic), chopped

In a heavy 2-qt, sauce pan with tight fitting lid, saute rice and

garlic in butter until rice is lightly browned. Add mushrooms and

saute for 2 more minutes. Add stock, salt, and pepper. Bring to

a boil. Cover and reduce heat. Simmer for 20 minutes or until

water is absorbed. Stir in almonds and parsley.

Yield: 3 cups."

 
wow. worth waiting for! i bet it would also go well with their wild rice blends.

i love the lundberg rices. what a pity that whole foods quit selling them in bulk.

considering my love of roasted garlic, i'd use a head instead of the fresh.

 
Here is another wonderful recipe from Lundberg's brown rice......

Basmati Pilaf

1 c Lundberg California brown basmati rice
2 c chicken broth or water
1 tbs butter
1 bay leaf
1 tbs veg oil
1 c chopped onion
1/3 c thinly sliced celery
1/4 c seedless raisins
1 tsp finely chopped peeled fresh ginger
1 tsp ground cumin
1/2 tsp ground coriander
freshly ground black pepper
1 tbsp light (reduced sodium) soy sauce

Combine rice, broth, butter and bay leaf in a medium saucepan with a tight-fitting lid. Bring to a boil, cover, reduce heat to low and simmer 50 minutes. Heat oil in a medium skillet over medium high heat. Add onion, cook 3 minutes. Add celery, raisins, ginger, cumin, coriander and pepper to taste. Cook 2 mintes. Stir into the cooked rice. Add soy sauce and mix well. Remove bay leaf before serving.

Makes 3-1/2 c

 
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