Vegan Recipes


Kashmiri Style Gucchi Pullao
Pilaf with Morel Mushrooms

2 cups basmati rice
1/2 ounce dried morels
3 tablespoon margarine or oil
1 small onion, cut into fine half rounds
1 teaspoon salt

Pick over rice and wash it in several changes of water. Drain. Put in a bowl. Add 6 cups fresh water and leave to soak for half an hour. Drain. Rinse off the morels and soak them in 1 1/2 cups of boiling water for 15 20 minutes or until they are soft. Remove the mushrooms from their soaking liquid; reserve this liquid and rinse them again. Now cut each mushroom in half lengthwise. Strain the soaking liquid and add enough water to it to make 2 2/3 cups. Heat the margarine/oil in a heavy 2 quart pot over a medium flame. When hot, add the onion and saute until it turns translucent. Add the morels and saute them for 1 minute. Add the rice and salt and saute the rice for a couple of minutes. Lower the heat a little a bit if the rice starts to stick. Now add the morel soaking liquid and bring to the boil. Cover tightly, turn the heat to very, very low and cook undisturbed for 25 minutes.


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