Meadow Waxcap Curry with Rice is a modern Fusion recipe for a classic vegetarian curry meadow waxcap fungus and vegetables in a soy and ginger base that's finished with pine nuts. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Meadow Waxcap Curry with Rice.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
225g meadow waxcap mushrooms, brushed clean and chopped
500ml water
200g brown rice
40g chopped onion
40g chopped celery
1 tbsp curry powder
40g chutney, chopped into small pieces
40g pine nuts
2 tbsp raisins, chopped
salt to taste
Method:
Add the water and salt to a pan and bring to a boil then stir-in the rice return to a boil and reduce the heat to a low simmer. Cover and allow to cook gently for about 40 minutes, or until tender.
Heat the meadow waxcap mushrooms in a frying pan until they release their liquid. Then use this to fry the onion, celery tender (abut 6 minutes). Add the curry powder and continue cooking, stirring all the while until the vegetables are browned. Then add the chopped chutney and simmer until incorporated.
Drain the rice when ready and fold the fried mushroom mixture into the rice. Stir-in the pine nuts and raisins and serve immediately.
Click on the image, above to submit to Pinterest.