Hearty Mushroom Spinach Rice Stir Recipe

Indian cuisine · 674 calories

Hearty Mushroom Spinach Rice Stir recipe

About this recipe

Dive into a delightful fusion of flavors with our Hearty Mushroom & Spinach Rice Stir. This Indian-inspired dish combines fluffy kolam rice with tender mushrooms and vibrant spinach, all infused with aromatic spices like cumin, turmeric, and white pepper. Perfectly suited for a satisfying lunch, this recipe is not only rich in protein but also loaded with fiber, making it a balanced meal for those seeking nourishment and energy. The cooking process is straightforward yet rewarding, as the fresh ingredients meld beautifully into a colorful and appetizing stir-fry. Whether you're prepping for a busy workday or enjoying a leisurely meal, this dish serves as a comforting and nutritious option. Share it with family or savor it solo—it's a treat either way!

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 180 g Button Mushroom
  • 200 g Spinach (Palak)
  • 1 Kg Bullet Kolam Rice 1kg
  • 500 ml Oil (For Frying)
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 110 g Unpeeled Garlic Cloves
  • - Onion-250 Gms
  • - Ginger Powder
  • 500 g Desi Tomato (Tamatar)
  • 20 g Turmeric Powder
  • - Coriander Powder
  • - Red Chilli Powder
  • 50 g White Pepper Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the kolam rice thoroughly and soak it in water for 15 minutes.
  2. 2. Heat a pot with 400 ml water, add the soaked rice, and cook until fluffy. Set aside.
  3. 3. Wash and chop spinach, mushrooms, onion, tomato, and garlic into bite-sized pieces.
  4. 4. Heat vegetable oil in a large pan and add cumin seeds, letting them sizzle for 30 seconds.
  5. 5. Add chopped garlic, onion, and ginger powder, sauté until the onions turn translucent.
  6. 6. Stir in chopped tomatoes, turmeric, coriander, red chili powder, and white pepper. Cook for 3 minutes.
  7. 7. Add mushrooms to the pan and stir well, cooking until they release their juices, about 5 minutes.
  8. 8. Toss in the spinach and cook for 2-3 minutes until wilted and evenly combined with the spices.
  9. 9. Season the vegetable mixture with salt and adjust spices as necessary.
  10. 10. Fold the cooked rice into the pan with the vegetables, mixing gently to combine.
  11. 11. Let the stir-fry cook on low heat for 2 minutes to meld the flavors.
  12. 12. Serve hot, garnished with fresh coriander leaves if desired.