Spicy Rice Mushroom

1 tablespoon polyunsaturated vegetable oil
4 large flat mushrooms, wiped and stalks finely
chopped
2 shallots, peeled and finely chopped
1 clove garlic, peeled and crushed
I chilli, deseeded and finely chopped
7 g/1/2 oz fresh root ginger, peeled and grated
1 teaspoon hot curry powder
1/4 teaspoon ground cumin
50 g/2 oz long-grain rice, well washed
tomato juice
salt
freshly ground black pepper
chopped parsley, to garnish

Heat the oil in a pan and fry the chopped mushroom stalks, shallots, garlic, chilli, ginger, spices and rice until the shallots are cooked and the rice has turned white.

Pour on enough tomato juice to bring the liquid level 2.5 cm/l inch above the top of the rice. Season well with salt and pepper, cover with a tightfitting lid and cook for 15 minutes without lifting the lid.

Pile the rice on to the mushrooms and place in a steamer. Cover with a tight-fitting lid and steam over boiling water for S minutes.

Sprinkle with parsley and serve at once. SERVES 4