RICE WITH MUSHROOMS AND MUSTARD SEEDS

2 cups long-grain white rice, uncooked
3 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon black or yellow mustard seeds
1 slice (abut 1 oz) onion. peeled, and cut into fine half-rings
10 medium-size fresh mushrooms, sliced lengthwise*
2 3/4 cups chicken stock or water
1/2 to 1 teaspoon salt

Put the rice in a bowl and wash in several changes of water. Drain and leave in a strainer set over a bowl.

Put the oil in a heavy saucepan and set over medium-high heat. When the oil is hot, put in the cumin and mustard seeds.

As soon as the mustard seeds begin to pop -- this takes just a few seconds -- put in the onion. Stir and fry until the onion browns a little.

Put in the mushrooms and stir for a minute.

Put in the stock and about 1/2 teaspoon salt if your stock is salted, 1 teaspoon salt if you are using water or unsalted stock. Bring to a boil. Cover tightly, turn the heat to very, very low and cook for 25 minutes.

*Almost any variety of fresh, seasonal mushroom may be used here. Ordinary white ones also work perfectly well.

Servings: 4
Source: Madhur Jaffrey's Quick and Easy Indian Cooking by Madhur Jaffrey