Ingredients:
1 cup basmati rice, washed and drained
1 (425 g) cans mushrooms, washed,drained and thickly sliced
1 cup onions, finely chopped
3 cups vegetable broth
5 cloves garlic, finely chopped
1 -2 tablespoon oil
1/4 cup parsley, chopped ( for garnishing)
Directions:
Firstly, prepare the vegetable broth.
For this, add 1 cube of’Maggi Vegetable stock with onion’ to 3 cups of water.
Allow to boil until the cube has completely dissolved in the water.
Set aside.
Now, heat oil in a large heavy bottomed skillet.
Add in the chopped onions and garlic.
Saute on medium flame till golden brown.
Add mushrooms and continue to saute for 4 minutes.
Add vegetable broth and rice.
Stir once, bring to a boil.
Lower flame, partially cover and cook on medium flame till the broth has evaporated and rice is ready.
Garnish with parsley and serve with a dollop of low-fat yogurt and your favourite vegetarian curry for a memorable summer lunch.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.