I felt like a risotto, but I only had basmati rice in the house, which I love. This is one of those wonderful fusions that really works – hence its name. A delicious and easy to make recipe – kids will almost certainly love this – if they like mushrooms and sweetcorn that is – even though I have spiced it up nicely. The flavours and textures really leave ones palette with a very satisfied feeling. The great thing is it’s not fatty or oily, but rather creamy and moist – a real treat ! An easy to make Indian risotto with Italian undertones – Yeah, it really works ! Enjoy !
1 cup of uncooked basmati rice (boil it, and set aside when ready)
12 dried apricots (place in water, boil until hydrated and full in size, and set aside)
3 Tbsp (45 mL) oil of your choice for frying
1 spring onion, finely chopped
2 cloves garlic, finely chopped
around a dozen mushrooms
1 medium sized zucchini (courgette), roughly chopped
1 cup of sweetcorn
½ tsp cardamom seeds, finely chopped or grounded
1 tsp curry powder (mild for kids, but I used hot)
1½ tsp dried vegetable granules
1½ cups (375 mL) unsweetened dairy-free cream of your own choice (soya, nut, etc)
flat-leaf parsley or coriander/cilantro to garnish
- Fry your zucchini in a little oil in a medium saucepan for 5 minutes or so, stirring frequently.
- Now add the onion and garlic, and cook for a further 5 minutes or so until they turn a little transparent.
- Next, add the mushrooms and stir on and off, until they are cooked.
- Now mix in the spices and vegetable granules, stir, and then add the sweetcorn and the rest of the ingredients, including the apricots (but not their residual juices from boiling – maybe a tiny amount if you want a slightly sweeter taste).
- Pour in the cream in 2 halves, and then taste it all for salt, etc – add more if it needs it.
- Allow to simmer for 5 minutes, then taste to see if you want it to kick more – if so, sprinkle on the curry powder.
- Make sure you serve it hot. A salad of your choice would accompany this rather nicely. Bon Appétit !
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