Saag & Mushroom Pilaf

Saag and Mushroom Pilaf
Our Saag sauce makes it real easy to make this spring-style vegetable pilaf. After all, saag is the advent of spring. From Punjab, where women pound leafy greens for hours in order to make a delicious Saag, all we can do is keep these women in mind when we add this delicious sauce to our rice.
Serves: 4
1 cup white basmati rice (preferably from the Indian store), rinsed under cold running water for a minute and soaked in one cup water
1 bottle of Rupen's Saag sauce
1 Tablespoon butter or oil
1 cup mushrooms, of your choice (sliced or cubed into 1-inch pieces)
In a wide-range bottom pan, add butter oil and saute mushrooms for five minutes.
Add the rice along with the water in which it was soaked, and gently stir.
Add the entire contents of Rupen's Saag sauce and mix. Bring to a boil.
Reduce heat to simmer, and cover and cook for ten minutes. Set aside for ten minutes, and serve.

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