Mushroom Brown Rice

Ingredients

• 1½ cups quick cooking brown basmati rice 
• 10-12 button mushrooms, quartered
• Salt to taste
• 2-3 star anise
• 2 tablespoons sesame oil
• 1 tablespoon finely chopped garlic
• 1½ teaspoons finely chopped ginger
• 1 tablespoon finely chopped celery
• 2 medium onions, finely chopped
• 3-4 green chillies, slit
• 2-3 fresh red chillies, slit
• 2 teaspoons dark soy sauce
• 1½ tablespoons finely chopped red capsicum
• 1½ tablespoons finely chopped yellow capsicum
• 2 tablespoons finely chopped spring onion greens
• Spring onion green curls for garnishing 

  Method

1. Take quick cooking basmati rice in a large bowl, add water and wash it thoroughly 2-3 times. Drain and add sufficient water and set aside to soak for 30 minutes. Drain.
2. Heat sufficient water in a deep non-stick pan. Add salt and star anise and let the water come to a boil. 
3. Add the drained brown rice and cook for 15-20 minutes and drain the rice. 
4. Heat sesame oil in a non-stick wok, add garlic, ginger and celery, mix and saute for 1 minute on high heat.
5. Add onions, mix and saute till translucent. Add green chillies and red chillies, mix well and saute for 1 minute.
6. Add button mushrooms, mix gently and saute till golden brown.
7. Add dark soy sauce, mix and saute for 1 minute.
8. Add salt and mix well. Add the cooked brown rice, red capsicum, yellow capsicum and spring onion greens and toss till well combined. 
9. Transfer into a serving bowl, garnish with spring onion curls and serve hot.