Mushroom And Onion Rice

This beautiful looking rice, brownish in color, can take the center place on any dining table. It was discovered accidentally when onions got cooked much longer than I usually do and they turned dark brown in color, which in turn, gave such a nice brown look and sweetness to the finished rice. Mushrooms add even more flavor to the dish.

Ingredients:
2-3 Tbsp olive oil
1 large onion, sliced thinly
8 ounces sliced brown mushrooms
¾ cup basmati rice, soaked and washed in 2-3 changes of water
½ tsp salt or to taste
1 ½ cup water
Half lemon
Freshly squeezed black pepper

Method:
Heat the oil in a nonstick pan on medium heat, add onions and sauté them until dark brown in
color, about 8-10 minutes. Add mushrooms, sauté them for a couple of minutes. Add rice and salt. Mix them gently to get coated with the rest of the stuff. Stir in water and bring it to a boil. Lower the heat to minimum, cover the pan and simmer until all the water is absorbed, about 12-15 minutes.

Squeeze the lemon juice over the rice, add black pepper and let it sit undisturbed for five minutes with cover on. Fluff them with a fork and serve hot with any lentil dish, yogurt, or as such for lunch or dinner.