Spinach mushroom rice bake

Posted on June 22, 2009. Filed under: Chawal/rice/pulao/biryani, Snacks | Tags: , , |

Buttered rice topped with spinach and mushroom.

Cooking Time : 25 minutes.
Preparation Time : 15 minutes.

Serves 4 to 6.

For the buttered rice layer
1 cup Basmati rice, washed and drained
1 onion, sliced
2 tablespoons butter
salt to taste
For the spinach mushroom vegetable
1 onion, sliced
1 bunch spinach, chopped
8 to 10 mushrooms, sliced
1/2 teaspoon carom (ajwain)
1/4 cup grated cheese
2 tablespoons butter
salt and pepper to taste
For the garnish
1/2 cup sliced mushrooms
1/2 cup grated cheese
a sprig of parsley
For the buttered rice layer
1. Heat the butter in a pan and add the onion slices.
2. Fry for 2 minutes and then add the rice.
3. Stir for 2 to 3 more minutes and add 2 cups of water and salt.
4. Simmer till the rice is cooked. Each grain of the rice should be separate.
5. Keep aside.
For the spinach mushroom vegetable
1. Heat the butter and fry the onion with the carom for 2 minutes.
2. Add the spinach and mushrooms and cook for 5 minutes.
3. Add the cheese, salt and pepper and allow the mixture to dry a little.
4. Remove from the flame and keep aside.
How to proceed
1. Lightly butter a 150 mm. (6″) diameter baking dish.
2. Arrange the buttered rice layer on the bottom of the baking dish.
3. Spread the spinach mushroom vegetable on it.
4. Top with the sliced mushrooms and the grated cheese and bake in a preheated hot oven at 200 degree C (400 degree F) for 10 to 15 minutes.
5. Add a sprig of parsley and serve hot.
Tips
You can also serve both the dishes separately.
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