Food Menu

Mushroom Rice

Ingredients

2 Tbsp. (30 ml) of butter or margarine

1 Tbsp. (15 ml) of coconut oil

2 large onions, finely sliced

1 cup of whole cashew nuts

1 tsp. (5 ml) of whole cumin seeds

2 large potatoes, cubed small

2 cups of button mushrooms, halved

2 green or red chillies, chopped (optional)

2 tsp. (10 ml) of Royco Mchuzi Mix, chicken variant

Salt to taste

5 cups of boiled pishori/basmati rice

For sweet raita:

1 cucumber, finely chopped

1 onion, finely chopped

1 cup of natural yogurt, chilled

1 Tbsp. (15 ml) of fresh mint, finely chopped

1 tsp. (5 ml) of sugar

2 Tbsp. (30 ml) of lemon juice

Salt to taste

Method

Heat the butter or margarine and coconut oil in a large frying pan. Add the onions and fry until they start to brown. Add the cashew nuts and the cumin seeds. Cook for 3 minutes until the nuts are golden and the onions deep brown. Remove from the pan with a slotted spoon and set aside, reserving the oil.

Add potatoes, mushrooms and chillies (if using) to the same pan. Fry while on a medium-high heat until crunchy but firm, stirring continuously.

Sprinkle in the Royco Mchuzi Mix and salt. Cover for two minutes, on a low heat. Uncover and stir gently to avoid breaking the vegetables.

Add the boiled rice and the cashew nut mixture. Mix gently but thoroughly with a fork, to heat through.

To make the sweet raita, mix all of the ingredients in a bowl.

To serve, place five tablespoons of rice in a bowl. Drizzle with the sweet raita on top. Serve hot.