Single recipe

Rice With Mushroom Slices

Preparation:

  • Pre-heat the oven to 400 degrees F.
  • Line a large cookie sheet with aluminum foil.
  • Place the Butternut squash cubes with the sliced onions in it.
  • Drizzle with 2 tbsp olive oil and toss with your hands.
  • Bake for 35-45 minutes or until the squash is cooked through and lightly crunchy
  • on the outside and the onions are caramelized.

Ingredients:

  • 3 cup boiled rice
  • 1 pack (200gm) mushrooms - washed well & cut into very thin slices
  • juice of 1/2 lemon
  • 3 Tbsp oil
  • 1/2 tsp jeera (cumin seeds)
  • 4-5 flakes garlic - chopped and crushed
  • 2 spring onions - sliced finely upto the greens (keep greens separately)
  • 2-3 laungs (cloves) - crushed
  • seeds of 2 chotti illaichi - powdered
  • 1/2 tsp red chilli powder
  • 1 tsp garam masala
  • 1 tsp salt or to taste

Nutrition per serving:

  • Yield: 8 Servings
  • Amount per serving: 234 calories
  • Serving Size: 1
  • Calories: 234g
  • Carbohydrates: 41g
  • Protein: 6g
  • Fat: 5g
  • Saturated Fat: 3g
  • Cholesterol: 11mg
  • Sodium: 636mg
  • Potassium: 392mg
  • Fiber: 1g
  • Sugar: 2g
  • Vitamin A: 2.6g
  • Vitamin C: 1.5g
  • Calcium: 3.6g
  • Iron: 5g