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Title: Mung Bean And Baby Basmati Risotto Flavored With Green Card
Yield: 6

Ingredients

      1 c  baby basmati rice
    1/4 c  mung beans
    1/8 c  canola oil
      6    green cardamom pods
      1    whole clove
      1 ts minced shallots
      3 c  vegetable stock
      1    salt; to taste
      1    freshly-ground black pepper;
           - to taste
      1    green cardamom; ground fine,
           - to taste
      1 tb butter
      1    piece whole ginger -; (1/4
           -thick)
      2    garlic cloves
      2    shallots piquet - (whole
           -shallot; studded
      1    with
      1    a whole cloce and bay leaf)
      1    vegetable stock; to cook
      1    === mushroom fricassee ===
      2 tb canola oil
    1/4 ts shahi jeera
      2 c  cooked mixed wild mushrooms
      1 ts minced shallots
      1    salt; to taste
      1    freshly-ground black pepper;
           - to taste
      2 tb tarragon
      1 tb chopped chervil

Instructions

Wash the baby basmati rice very well and drain. Do not soak. In a
separate bowl, wash and pick through the mung beans, and soak for one hour
in warm water.
Heat the oil and add 4 of the green cardamom pods and clove. Next, add
the shallots and sweat. Add the basmati and sweat. While stirring, add
the vegetable stock a little at a time. Season with salt, pepper and
cardamom and continue to cook until rice is al dente (adding stock as
needed). Finish with a tablespoon of butter.
In a small pot, add mung beans, ginger, garlic and shallot piquet and
cover with the vegetable stock. Cook until tender, then add the salt.
Pull out the spices and the piquet. Add the mung beans with stock to the
rice. Adjust seasoning. Put small mound of rice in a bowl and top with
wild mushroom fricassee.
Mushroom Fricassee: To a heated saute pan, add oil and shahi jeera until
fragrant. Add the mushrooms and saute very quickly until golden brown.
Add the minced shallots and sweat. Season with salt and pepper. Add the
tarragon. Remove from heat and top with the chervil.
This recipe yields 6 servings.
Comments: The original recipe title as listed is "Mung Bean And Baby
Basmati Risotto Flavored With Green Cardomom, Wild Mushrooms And Shahi
Jeera".

Source:
"CHEF DU JOUR - (Show # DJ-9568) - from the TV FOOD NETWORK"
S(Formatted for MC5):
"07-19-1999 by Joe Comiskey - joecomiskey@netzero.net"

Recipe by: Chef Floyd Cardoz, Tabla

Converted by MM_Buster v2.0l.

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