Spicy Tomato Mushroom Rice with Fresh Mint

In the spring, I started a little garden in some large planters in the backyard. In addition to tomatoes and jalapeño peppers, I planted various herbs including fresh mint, parsley, bay leaves, dill, coriander and lemon grass. This simple but delicious tomato and mushroom rice dish includes some of the fresh mint from my little garden.

Spicy Tomato Mushroom Rice with Fresh Mint

Recipe by Lisa Turner Cuisine: Indian Published on August 12, 2007 Simple, spicy and flavorful tomato and mushroom rice with Indian seasonings and fresh herbs Print this recipe Paste: 2 to 3 jalapeños or green chilies, seeded abd finely chopped 1 clove garlic, minced or crushed 1-inch piece fresh ginger, minced or grated 1/2 teaspoon fennel seeds 1/2 teaspoon ground cinnamon 2 black cardamom pods 1/4 teaspoon cayenne 1/4 teaspoon turmeric Rice: 1 tablespoon ghee, butter or oil 1 to 2 green onions, chopped 1 tomato, finely chopped 5 large white mushrooms, roughly chopped 1 cup white basmati rice 2 cups water juice from 1 lemon 1 teaspoon sea salt 1 tablespoon fresh mint, finely chopped 1 tablespoon fresh parsley, finely chopped Instructions: Using a mortar and pestle or a small food processor, make a paste with the fresh jalapeños or chilies, ginger, garlic, fennel seeds, cinnamon, cardamom pods, cayenne and turmeric. Heat the ghee, butter or oil in a medium saucepan over medium heat. When hot, add the green onions and stir for 2 minutes. Add the chili paste and continue to stir for another minute. Add the tomato and mushrooms to the pan and cook for another few minutes or until the tomato and mushrooms have softened. Now add the rice and stir to coat the grains with oil and spice. Pour in the water and lemon juice and stir in the salt. Bring to a boil, reduce the heat to low, cover and cook for 20 minutes or until the liquid is absorbed. Remove from heat, let stand for a few minutes, and then mix in the parsley and mint. Serve hot. Makes 4 to 6 side servings