Wild Mushroom and Almond Pot Rice Pro V Sanjeev Kapoor Khazana

Excite your taste buds with a scrumptious Almond and Wild Mushroom Pot Rice using ProV Almonds, Chef Sanjeev Kapoor's ultimate ingredient choice! This delightful recipe brings together the rich nutty flavor of almonds with the earthy goodness of wild mushrooms, creating a symphony of flavors that will leave you craving for more!

WILD MUSHROOM AND ALMOND POT RICE

Ingredients

4-5 button mushrooms, quartered
8-10 shimeji mushrooms
3-4 dried shitake mushrooms, soaked for 30 minutes, drained and cut into triangles
15-20 Pro V Select Whole Natural Almonds
3 cups cooked rice
2 tbsps oil
1 tbsps chopped garlic
1 tbsp chopped ginger
2 tbsps chopped celery
2 fresh red chillies, chopped
1 medium carrot, peeled, halved and sliced
2-3 spring onion bulbs, diagonally sliced
3-4 pak choy, roughly sliced
Salt to taste
Black pepper powder to taste
1 tbsp dark soy sauce
2 tbsps red chilli sauce
4-5 cups vegetable stock
1 tbsps corn flour slurry
3-4 tbsps diagonally sliced spring onion greens + to sprinkle


Method

1. Halve 10-12 Pro V Select Whole Natural Almonds.
2. Heat oil in a nonstick tawa. Add garlic, ginger, celery and saut for a minute.
3. Add fresh red chillies and mix well.
4. Add carrot, spring onion bulbs, button mushrooms, shitake mushrooms and saut for a minute.
5. Add pak choy and mix well.
6. Add salt, black pepper powder, almonds and mix well.
7. Add dark soy sauce, red chilli sauce and mix well.
8. Add vegetable stock and allow to boil. Add corn flour slurry and mix well.
9. Add cooked rice and mix well. Cook on medium heat for 4-5 minutes.
10. Add spring onion greens and mix well.
11. Transfer in a serving bowl, sprinkle spring onion greens and serve hot.

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