Brown rice in a Creamy Mushroom- Dill Sauce

A couple of days back, I bought a beautiful bunch of leaves intending to use it in an egg curry. Unfortunately, however, plans changed, and I never got to use it. On the same day, I bought a packet of button mushrooms, but ended up serving a very different dish when I had guests over for dinner.
With us leaving on a ten day vacation, I tried to clear up the fridge, and adapted this recipe to fix ourselves a great lunch.

200 gms mushrooms
1 medium onion, chopped fine
3 garlic cloves, chopped
Butter
4 tbs chopped fresh dil, reserve a little for garnishing Salt to taste
Grated cheese
1 measure brown rice
1 cup milk
1 tbsp cornflour



Method:
Soak the rice for 30 minutes, and cook with 2 1/2 measures of water till done. Drain and keep aside
Heat the butter, saute garlic and onion till they turn transparent.
Add chopped mushrooms and salt to taste, and saute on a low flame till the water evaporates.
Add dill leaves and salt and stir for another minute. Keep aside.
In the same pan, heat the milk, and taking a little milk, make a paste with the cornflour. Add cornflour to the warm milk, bring to a boil, and simmer for about a minute. Add 2 tbsp grated cheese and salt to taste.
Add cooked rice to the white sauce, and after well mixed, add the sauteed mushrooms.
Serve garnished with some dill leaves.

1.Start by cutting up 1/2 LBS mushrooms 2.Finely chop 1 onion and 2 garlic cloves. 3.Heat up a pan and saute mushrooms, onion and garlic in 2 tablespoons olive oil until the mushroom starts to golden and the onion is soft. 4.Add 1/2 cup chicken stock, 1 1/2 cup cream and 2 tablespoons chopped fresh dill. 5.Let it simmer for 5 minutes and season with salt and pepper. 6.Cook up enough pasta for 4 people, remember to ad salt to the water. 7.Boil until al dente. 8.Strain and place in a bowl. 9.Add the sauce, mix and serve with shaved parmesan on top.

Read more: http://www.sweetpaulmag.com/food/mushroom-dill-pasta#ixzz30YA77IMX