Buttery Apricot Rice with Mushrooms and Fig Chutney
Getting reviews...
Level:Intermediate
Total: 45 min
Prep: 20 min
Inactive: 10 min
Cook: 15 min
Yield:6 servings
Seared mushrooms compliment basmati rice scented with cardamom and cloves in this subtly sweet mouthwatering meal with big South Asian flavor. Take it to the next level with a drizzle of chutney made with dried fruits, fresh ginger and aromatic spices.
For the rice: Rinse the basmati rice until the water runs clear, soak in warm water for 10 minutes and drain.
In a large pot of boiling salted water cook the rice until tender, about 6 minutes.
Meanwhile, in a small pot over medium heat melt the butter with the curry paste, cardamom, and cloves. Drain the rice and toss with the butter mixture until evenly coated. Keep warm until ready to serve. Just before serving add the currants, cashews, pumpkin seeds, apricots, shallots, cilantro, and mint.
For the mushrooms: Brush the mushrooms with the olive oil and season with salt and pepper. Heat a large skillet over medium high heat, place the mushrooms, tops down, in the skillet and cook for 3 minutes.Turn the mushrooms over and cook for 2 minutes.
Serve the mushrooms on a bed of rice with Onion Sauce and Chutney.
Onion Sauce:
Yield:4 cups
In a medium pot melt the unsalted butter over medium heat. Add the onion and cook until golden brown. Add the curry paste, ground cloves, and ground cardamom and cook 30 seconds. Pour in the vegetable stock and coconut milk. Raise the heat to high and simmer for 10 minutes.
Remove the pot from the heat add the soy milk and kosher salt. Puree in a blender until smooth.
Date and Fig Chutney:
Yield:2 cups
In a large pot combine the cider, vinegar, and brown sugar and bring to a boil, over high heat, stirring until the sugar has dissolved. Reduce the heat to medium and add in the dates, apple, garlic, and ginger. Cook for 15 minutes or until most of the liquid has been absorbed.
Stir in the figs, paprika, cardamom, and kosher salt. Store in a tightly sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Tools You May Need
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.