Recipes and recipes and more recipes! Be it tv channels, magazines, newspapers and even mobile chat platforms, these days all discuss food. Tangential to these discussions are elements of health and taste.
Mishtann has endeavoured to promote only the healthiest of dishes and recipes. Consulting Chefs with Mishtann feel the pulse of people from different age groups as choices differ in that respect. More than anything, we believe a good dish is the one that makes you happy and wins hearts.
Here again is one more in the series, made from the highest quality Mishtann Basmati Rice.
Try it and tell us how you liked it.
SPICY SWEET CORN AND MUSHROOM RICE SOUP
INGREDIENTS:
Mishtann Basmati Rice - 200 gm or 1 cup (as per US RATIO). (rinsed twice and soaked for 20 mins).
Vegetable broth - 800 ml to 1 litre.
Spring onions - 1 cup chopped
Sweet corn - 12 cup shelled.
Button mushrooms - 1012 no sliced.
Celery - 14 cup chopped.
Potatoes - 12 cup diced.
Carrots - 12 cup diced.
Garlic - 5 - 6 nos chopped.
Tabasco - 2 tsp
Chilly sauce - 1tbsp
Tomato sauce - 2 tbsp
Dried oregano - 1 tsp
Dried basil - 1 tsp
Bay leaf - 2 medium nos.
Pepper powder - 1 tsp
Salt to taste
Olive oil - 1 tbsp.
PROCEDURE:
In a heavy bottomed pot, heat olive oil, add garlic and saute till brown.
Add some chopped onions and corn, also potatoes and carrots.
Add celery and mushrooms and continue to saute. Add Mishtann Basmati Rice and vegetable stock.
Add tomato sauce, chilly sauce and tabasco, bay leaf, dried oregano and basil.
Season with salt and pepper.
Once the liquids come to a boil reduce the heat and continue to cook on slow heat till the Basmati Rice is cooked.
Garnish with Coriander and serve hot.
