Herbed Rice with Buttered Mushrooms and Bell Peppers

Buttered Rice sprinkled with basil and rosemary and spiced with freshly ground pepper. Served with buttered Mushrooms and Bell peppers sauteed with onion and garlic and spiced with chilli flakes!

Ingredients:

For the Rice:

Boiled Rice 

Butter - 1 Tablespoon

Dried Basil and Rosemary - 1 Teaspoon each

Salt and freshly ground pepper

For the Mushrooms:

Mushrooms (cut into 4) - 1 cup

Red, green, yellow Bell peppers - 1 cup (Diced)

Onion - 1 (diced)

Tomato - 1 (deseeded and diced)

Garlic - 2-3 cloves

Olive Oil/Butter - 2 Tsp

Dried Rosemary - 1 Tsp

Fresh Cream - 1 Tbs

Water/vegetable stock

Salt and chilli flakes

Method:

For Buttered Rice:

Heat Butter in a pan, add the rice and herbs and mix gently.

Add the seasoning to taste.

Arrange it in a plate in a ring shape.

*Keep a small bowl in the center of the plate and arrange the rice around it, forming a ring around it leaving a well in the center

*I prefer making the rice in advance as hot rice tends to stick to each other and form lumps.

For the Mushrooms:

Heat butter/olive oil in a pan. Saute the onion and garlic till onions are golden. Add the mushrooms and let it cook for 4-5 mins. 

Add the Bell peppers and cook for 2-3 mins. Throw in the tomatoes, rosemary and cook for 2 -3 mins.

Add stock/water , salt and chilli flakes and let it simmer.

Stir in the fresh cream.

*Pour the mushroom and vegetables in the center of the ring of rice.

*I prefer cooking mushrooms in butter. Substitute it with olive oil if that works better for your health!