Creole Mushroom Rice

Ingredients list for Creole Mushroom Rice

• 1 cup Button mushrooms
• 2 cups Rice , cooked
• 1 tablespoon Oil
• 1 medium Onion , finely chopped
• 1 medium Green capsicum , diced
• to taste Salt
• 1 teaspoon Roasted cumin powder
• 1 teaspoon Paprika powder
• ½ teaspoon Sugar
• 2 medium Tomatoes , blanched and chopped
• 1 teaspoon Lemon juice
• 4 tablespoons Saffron (kesar) milk
• 1 tablespoon Butter
• 3 tablespoons Processed cheese , grated
• 2 tablespoons Fresh parsley , chopped

Method

1. Preheat oven to 180º C.
2. To make Creole sauce, heat oil in a non-stick pan. Add onion and sauté till it turns translucent
3. Add capsicum, mix and sauté. Add mushrooms, mix and sauté on lower heat for a minute.
4. Add salt, cumin powder, paprika powder and sugar and mix well. Add tomatoes and mix well. Add ½ cup water, mix and cook on low heat for 2 minutes.
5. Add 1 tablespoon chopped olives and lemon juice. Mix well and remove from heat.
6. To make buttered rice, heat butter in another non-stick pan. Add rice and toss gently. Add saffron milk and salt. Mix well and let it get heated through and switch off the heat.
7. Spread the buttered rice in a glass baking dish. Top with a layer of Creole sauce, cheese, remaining olives and chopped parsley. Put the dish in the preheated oven and bake for 5-8 minutes.
8. Serve hot.