Mung bean and baby basmati risotto flavored with green card

6 servings

Ingredients

Quantity Ingredient
1 cup Baby basmati rice
¼ cup Mung beans
⅛ cup Canola oil
6 Green cardamom pods
1 Whole clove
1 teaspoon Minced shallots
3 cups Vegetable stock
Salt; to taste
Freshly-ground black pepper; to taste
Green cardamom; ground fine, to taste
1 tablespoon Butter
1 Piece whole ginger -; (1/4\" thick)
2 Garlic cloves
2 Shallots piquet - (whole shallot; studded
With
A whole cloce and bay leaf)
Vegetable stock; to cook
=== MUSHROOM FRICASSEE ===
2 tablespoons Canola oil
¼ teaspoon Shahi jeera
2 cups Cooked mixed wild mushrooms
1 teaspoon Minced shallots
Salt; to taste
Freshly-ground black pepper; to taste
2 tablespoons Tarragon
1 tablespoon Chopped chervil

Directions

Wash the baby basmati rice very well and drain. Do not soak. In a separate bowl, wash and pick through the mung beans, and soak for one hour in warm water. Heat the oil and add 4 of the green cardamom pods and clove. Next, add the shallots and sweat. Add the basmati and sweat. While stirring, add the vegetable stock a little at a time. Season with salt, pepper and cardamom and continue to cook until rice is al dente (adding stock as needed). Finish with a tablespoon of butter. In a small pot, add mung beans, ginger, garlic and shallot piquet and cover with the vegetable stock. Cook until tender, then add the salt. Pull out the spices and the piquet. Add the mung beans with stock to the rice. Adjust seasoning. Put small mound of rice in a bowl and top with wild mushroom fricassee.

Mushroom Fricassee: To a heated saute pan, add oil and shahi jeera until fragrant. Add the mushrooms and saute very quickly until golden brown. Add the minced shallots and sweat. Season with salt and pepper. Add the tarragon. Remove from heat and top with the chervil. This recipe yields 6 servings. Comments: The original recipe title as listed is "Mung Bean And Baby Basmati Risotto Flavored With Green Cardomom, Wild Mushrooms And Shahi Jeera".

Source: "CHEF DU JOUR - (Show # DJ-9568) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Chef Floyd Cardoz, Tabla Converted by MM_Buster v2.0l.

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