Ingredients for Basmati Coconut Rice With Mushrooms And Zucchini
- Basmati Rice
- Unsweetened Coconut
- 1 ¾ cups (420ml) water
- Chicken Stock Cube
- Cumin Seed
- 2 ounces (56g) butter
- Lemon, Rind Of
- Button Mushrooms
- 1 medium zucchini (about 8 ounces/227g), diced
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How to Make Basmati Coconut Rice With Mushrooms And Zucchini
- Melt 1 ounce (28g) of butter in a medium-sized pan over medium heat. Add 1 teaspoon of cumin seeds and sauté for 30 seconds until fragrant.
- Add 1 cup (200g) of basmati rice to the pan and toast for 2-3 minutes until translucent.
- Stir in 1 can (13.5 oz/397g) of full-fat coconut milk, 1 vegetable stock cube (crumbled), and the zest of 1 lemon. Add 1 ¾ cups (420ml) of water.
- Bring the mixture to a boil, then reduce heat to low, stir once, cover the pan, and simmer for 12 minutes.
- While the rice simmers, melt another 1 ounce (28g) of butter in a separate frying pan over medium heat.
- Add 8 ounces (227g) of sliced mushrooms and 1 medium zucchini (about 8 ounces/227g), diced. Sauté for 5-7 minutes until softened but still slightly firm.
- After 12 minutes, turn off the heat and let the rice steam, covered, for 5 minutes.
- Fluff the rice with a fork and stir in the sautéed mushrooms and zucchini. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
11g
Fat
59g
Carbs
25g