2 c Basmati Rice uncooked 1/2 c Diced dried apples 1/2 c Diced dried apricots 1/2 c Dried dates chopped 1/2 c Raisins 1/2 c Prunes pitted and chopped 1/2 c Slivered almonds 1 c Mushrooms fresh sliced 1 t Salt 1 t Cinnamon ground Water as needed for rice Put water into a large pot and bring to a boil. Add rice, stir, and reduce heat. Add the fruits & salt. cook for 15 minutes on Medium heat. Add remaining ingredients, stir, cover and continue for balance of cooking time. Stir as needed. Note: This dish may be served as a meatless maindish or as a sidedish for poultry, fish, or beef. It is especially good with veal.
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Ingredients Ghee – 2 tbl spoon Cashews – Approx. 50 grams Chopped garlic – 1 teaspoon Chopped ginger – 1 teaspoon Green chilli – 1 to 2 Onion – 1 Garam masala – ¼ teaspoon Mint leaves Coriander leaves Cooked basmati rice – 200 grams Salt
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On the premiere of TODAY All Day’s #How to Eat Plants, cookbook author Samah Dada dives deeper into the world of mushrooms. First, she takes a trip to Smallhold, an organic farm in Brooklyn, to learn more about different mushroom varieties like oyster, lion’s mane and trumpet. Then she cooks a hearty lion’s mane steak with James Beard Award-winning chef and TV host Sophia Roe. Finally, Samah heads to Boulder, Colorado, to get an exclusive tour of Meati’s factory with the company CEO. » Subscribe to TODAY Food:
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