Rice With Sauteed Onions And Mushrooms..

Cooking Instructions

Wash the rice in several changes of water and leave to drain.

Heat the oil in a heavy 2- to 3-quart pot that has a tight-fitting lid, over a medium flame. When hot, put in the cumin seeds. Stir and fry for a few seconds. Put in the onion and saute for a few minutes or until the onion turns soft. Add the mushrooms and saute for another 2 to 3 minutes. Put in the drained rice and salt. Keep sauteing gently for another 3 to 4 minutes. Add 2-3/4 cups water and bring to a boil. Cover, turn heat to very low and cook for 25 minutes.

Wine Pairing(s)

Domaine de la Vougeraie Vougeot Clos du Prieure 'Monopole' Red

Blackbilly Shiraz

Tibor Gal 'Egri' Chardonnay

Jean-Luc Colombo Cairanne

Chateau Ste. Michelle 'Indian Wells' Merlot

Isabel Pinot Noir

Portteus 'Rattlesnake Ridge' Merlot

Grant Burge 'Barossa Vines' Shiraz

Fortediga Cabernet-Syrah

Robert Sinskey 'Los Carneros' Pinot Noir