Creamy Rice with Oyster Mushroom

 
Ingredients & methods of Creamy Rice with Oyster Mushroom

    1 cup Basmati rice
    3 table spoons olive oil
    3 chopped tomatoes
    200 gm Oyster mushrooms/button mushrooms
    ½ cup fresh cream
    ½ cup grated cheese
    4 table spoons chopped garlic
    1 table spoons chopped paprika
    Basil leaves
    Parsley leaves
    Salt to taste
    Black pepper
    Chilly flakes

    Boil the rice and keep it aside.
    In a blender add chopped tomatoes, 2 table spoons of chopped garlic and basil leaves. Make a puree. In a pan add 1 table spoon of olive oil and add the tomato basil puree. Cover it and let it cook for 10 minutes on a slow flame.

    In another pan add 1 table spoon of olive oil and sauté the mushroom till the water evaporates and cooked. Add these mushrooms to the tomato gravy and cook for 5 minutes.

    In a pan add 1 table spoon olive oil, add 2 table spoons of chopped garlic, chopped paprika and cooked rice, black pepper, red chilly flakes, parsley leaves and half cup of fresh cream and toss it for a minute.

    Pre-heat the oven at 180 degrees Celsius. In a baking dish add a layer of cooked rice, on top of it layer the mushrooms and top it with the remaining rice. Spread the grated cheese and few basil leaves. Bake till the cheese turns golden brown.

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