Filling and delicious as a hearty main meal. The infusion of the rice and potatoes with porcini makes them very savoury and the sauce is delicious. The crispy fried garlic topping is very good but omit it if you wish to keep this a very low fat dish

 

સામગ્રી નું 2

150મી (5 પ્રવાહી ઔંસ)* brown basmati rice *I find it easier to double the liquid to rice ratio using a liquid measuring jug

2 માટે 4 small potatoes (300ગ્રામ, 10 ઔંસ)

7ગ્રામ (એક 1/4 of an ounce) ના સૂકા porcini મશરૂમ્સ

એક એક ઇંચ (2 and 1/2cm) piece of ginger

1 માટે 2 red chillies (depending on how hot you like it!)

5 લસણ લવિંગ (2 for the sauce and 3 for the crispy garlic topping)

લીલા મરી (મરચું, ઘંટડી મરી)

3 વસંત ડુંગળી

125ગ્રામ (4 ઔંસ) of mushrooms, most types will do, I have used chestnut mushrooms here

1/2 a can (400ગ્રામ, 14 ઔંસના) of black beans, (you can freeze the remainder)

સોયા સોસ એક પીરસવાનો મોટો ચમચો

સ્થિર વટાણા એક મદદરૂપ

a vegetable stock cube, or teaspoon of stock powder

a teaspoon of cornflour (cornstarch)

a teaspoon of agave nectar

મીઠું અને મરી

વનસ્પતિ તેલ

salad leaves, a squeeze of lime juice and a sprinkling of rock salt to serve (વૈકલ્પિક)

પદ્ધતિ

For the rice

Pour 150ml (5 પ્રવાહી ઔંસ) of hot water over the dried porcini mushrooms and leave to stand for 10 મિનિટ

Measure out the rice in a measuring jug, rinse and put in a lidded saucepan with an equal amount of water, (150મી, approx 5 પ્રવાહી ઔંસ) and a pinch of salt

Scrub the potatoes and dice into one inch (2 અને 1 / 2cm) cubes and put them on top of the rice

આ બોઇલ લાવો, reduce the heat to a simmer and put the lid on. Cook like this for 10 minutes and then add the porcini mushrooms and their liquid and cook for a further 10 માટે 15 મિનિટ

In the meantime prepare the sauce:-

આ ચટણી માટે

Heat a pan or wok with a splash of vegetable oil

Cut the green pepper (ઘંટડી મરી) into one inch dice removing the pith and seeds and fry this

Brush any soil off of the mushrooms and add these whole to the pan if they are small or halve for larger ones

Stir fry the pepper and mushrooms for 7 માટે 8 minutes until they start to brown before adding the chillies, garlic and ginger

Chop the one or two chillies, the ginger and 2 of the garlic cloves together and add these

Stir fry for 2 અથવા 3 minutes more

Add 200ml (7 ઔંસ) પાણી, the stock cube or powder, the tablespoon of soy sauce, the teaspoon of agave nectar and black pepper

Stir well

Add the teaspoon of cornflour to 100ml (3 અને 1/2 પ્રવાહી ઔંસ) of cold water and add this to the sauce. Stir and simmer until it thickens

For the optional crispy garlic, finely slice 3 cloves and fry in a separate pan of hot oil until brown

Serve the sauce over the rice and potatoes topped with the crispy garlic and accompanied by some salad leaves. Finish off with an optional sprinkling of rock salt and a squeeze of lime juice