Tahini and Turmeric by Fox Ruth & Cohen Vicky

Author:Fox, Ruth & Cohen, Vicky [Fox, Ruth]
Language: eng
Format: azw3
Publisher: Hachette Books
Published: 2018-05-28T16:00:00+00:00

Heat 1 tablespoon of the olive oil in a deep, nonstick skillet with a lid. Add the rice and cook over medium heat for 2 minutes, stirring constantly, or until fragrant. Add the broth and ½ teaspoon of the salt, stir well, and bring to a boil. Lower the heat to low, cover the skillet, and simmer for 18 to 20 minutes, or until most of the water has been absorbed.

Remove from the heat and let sit, covered, for 10 minutes.

In the meantime, heat the remaining tablespoon of olive oil in a large, nonstick skillet. Add the crushed garlic and cook over medium heat for 1 minute, stirring constantly. Add the mushrooms and scallions and continue to cook for 5 to 6 minutes, or until most of the water has evaporated. Add the paprika, remaining ¼ teaspoon of salt, and the pepper and cook for 2 more minutes.

Combine the cooked rice and mushrooms in a large bowl and toss well. Serve warm.

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