Mushroom Fried Rice with Sweet Raita
Have you been on the hunt for simple vegetarian recipes that are sure to impress your dinner guests? If so, then you have just hit the jackpot. This rice recipe is rich in taste and is incredibly nutritious too. It is an interesting mix of India and Kenya in one pot!
- Recipe serves:6
- Preparation time20 min
- Cooking time20 min
- 2 Tbsp. (30 ml) of butter or margarine
- 1 Tbsp. (15 ml) of coconut oil
- 2 large onions, finely sliced
- 1 cup of whole cashew nuts
- 1 tsp. (5 ml) of whole cumin seeds
- 2 large potatoes, cubed small
- 2 cups of button mushrooms, halved
- 2 green or red chillies, chopped (optional)
- 2 tsp. (10 ml) of Royco Mchuzi Mix, chicken variant
- Salt to taste
- 5 cups of boiled pishori/basmati rice
- For sweet raita:
- 1 cucumber, finely chopped
- 1 onion, finely chopped
- 1 cup of natural yogurt, chilled
- 1 Tbsp. (15 ml) of fresh mint, finely chopped
- 1 tsp. (5 ml) of sugar
- 2 Tbsp. (30 ml) of lemon juice
- Salt to taste
- Heat the butter or margarine and coconut oil in a large frying pan. Add the onions and fry until they start to brown. Add the cashew nuts and the cumin seeds. Cook for 3 minutes until the nuts are golden and the onions deep brown. Remove from the pan with a slotted spoon and set aside, reserving the oil.
- Add potatoes, mushrooms and chillies (if using) to the same pan. Fry while on a medium-high heat until crunchy but firm, stirring continuously.
- Sprinkle in the Royco Mchuzi Mix and salt. Cover for two minutes, on a low heat. Uncover and stir gently to avoid breaking the vegetables.
- Add the boiled rice and the cashew nut mixture. Mix gently but thoroughly with a fork, to heat through.
- To make the sweet raita, mix all of the ingredients in a bowl.
- To serve, place five tablespoons of rice in a bowl. Drizzle with the sweet raita on top. Serve hot.
- For more taste bud tantalising vegetarian recipes just like this one, click here.