| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Dujour07 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Baby basmati rice |
| 1/4 |
c |
Mung beans |
| 1/8 |
c |
Canola oil |
| 6 |
|
Green cardamom pods |
| 1 |
|
Whole clove |
| 1 |
ts |
Minced shallots |
| 3 |
c |
Vegetable stock |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Green cardamom; ground fine, to taste |
| 1 |
tb |
Butter |
| 1 |
|
Piece 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 |
tb |
Canola oil |
| 1/4 |
ts |
Shahi jeera |
| 2 |
c |
Cooked mixed wild mushrooms |
| 1 |
ts |
Minced shallots |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Tarragon |
| 1 |
tb |
Chopped chervil |
INSTRUCTIONS
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. Comments: The original recipe title as listed is "Mung Bean And
Baby Basmati Risotto Flavored With Green Cardomom, Wild Mushrooms And Shahi
Jeera".
Source: "CHEF DU JOUR - (Show # DJ-9568) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-19-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Chef Floyd Cardoz, Tabla
Converted by MM_Buster v2.0l.
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