Easy Basmati Rice with Mushrooms
Servings: 2 big servings
Print RecipeThis Basmati Rice with Mushrooms recipe is an easy way to a delicious lunch or dinner, but it’s also healthy and loaded with prebiotics to keep your microbiome healthy.
Equipment
- Cooking Pot
Ingredients
Main Ingredients
- 170-200 g white Basmati rice
- 2 carrots (peeled and sliced)
- 125-150 g porcini mushrooms (also named hribi or penny bun, fresh or frozen)
- a bit of fresh dill (chopped)
- 1/2 tsp dried basil
- 1/3 tsp aniseed
- 1/2 Himalayan salt
- 25 g butter (optional, skip for vegan)
- water (as needed)
Extras
- 10-15 olives (I used zaromenes olives)
- 2-3 pickled cucumbers (pickled in brine)
- 100 g Feta cheese (optional)
Instructions
- Chop carrots and mushrooms into small pieces, and add them to a medium pot.
- Also add basmati rice to the same pot. Add enough water to cover everything and a bit more.
- Cook on medium heat until the rice expands. Use a wooden spatula and stir from time to time, making sure the rice won’t stick.
- When the water starts to evaporate, lower the heat a bit more, and add enough water to level the rice.
- Supervise the cooking process, making sure the rice has enough water to cook in.
- Once the rice has expanded, taste it to make sure that it’s cooked the way you like it. Continue to simmer until rice is cooked properly and almost all water has evaporated.
- Strain remaining water (if any) and transfer cooked rice with veggies onto a big plate.
- Add spices and salt, and mix to incorporate. For extra flavor mix in optional raw butter as well.
- How easy was that?! Serve hot or cooled, and use your favorite extras on the side.
Notes
I used frozen wild porcini mushrooms and they tasted amazing. I let them to defrost naturally and cooked them the same way I would cook fresh mushrooms.
Serve the rice cooled or reheated, and you’ll get all the benefits of resistant starch and prebiotics that come with it.
For an even healthier version of this cooked rice, mix it with a bit of raw butter at the end when the rice is still hot.
As extras I used: zaromenes olives, pickled cucumbers and Feta cheese. I also mixed my cooked rice with a bit of raw butter.