Mung Bean And Baby Basmati Risotto Flavored With Green Cardomom, Wild Mushrooms ... Recipe - Cooking Index
Mung Bean And Baby Basmati Risotto Flavored With Green Cardomom, Wild Mushrooms ... Recipe - Cooking Index
The original recipe title as listed is "Mung Bean And Baby Basmati Risotto Flavored With Green Cardomom, Wild Mushrooms And Shahi Jeera".
Type: Rice| 1 cup | Baby basmati rice | |
| 1/4 cup | Mung beans | |
| 1/8 cup | Canola oil | |
| 6 | Green cardamom pods | |
| 1 | Whole clove | |
| 1 teaspoon | Minced shallots | |
| 3 cups | Vegetable stock | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Green cardamom, ground fine - to taste | ||
| 1 tablespoon | Butter | |
| 1 x | Whole ginger - (1/4" thick) | |
| 2 | Garlic cloves | |
| 2 | Shallots piquet - (whole shallot, studded | |
| With | ||
| A whole cloce and bay leaf) | ||
| Vegetable stock - to cook | ||
| Mushroom Fricassee | ||
| 2 tablespoons | Canola oil | |
| 1/4 teaspoon | Shahi jeera | |
| 2 cups | Cooked mixed wild mushrooms | |
| 1 teaspoon | Minced shallots | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | Tarragon | |
| 1 tablespoon | Chopped chervil |
Wash the baby basmati rice very well and drain. Do not soak. In a separate bowl, wash and pick through the mung beans, and soak for one hour in warm water.
Heat the oil and add 4 of the green cardamom pods and clove. Next, add the shallots and sweat. Add the basmati and sweat. While stirring, add the vegetable stock a little at a time. Season with salt, pepper and cardamom and continue to cook until rice is al dente (adding stock as needed). Finish with a tablespoon of butter.
In a small pot, add mung beans, ginger, garlic and shallot piquet and cover with the vegetable stock. Cook until tender, then add the salt. Pull out the spices and the piquet. Add the mung beans with stock to the rice. Adjust seasoning. Put small mound of rice in a bowl and top with wild mushroom fricassee.
Mushroom Fricassee: To a heated saute pan, add oil and shahi jeera until fragrant. Add the mushrooms and saute very quickly until golden brown. Add the minced shallots and sweat. Season with salt and pepper. Add the tarragon. Remove from heat and top with the chervil.
This recipe yields 6 servings.
Source:
CHEF DU JOUR - (Show # DJ-9568) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.