High Protein Creamy Mushroom Bowl with Herbed Rice

Ingredients

• 100 g Paneer (cubed)
• 0.5 cup Makhana (fox nuts, roasted)
• 0.5 cup Curd (yogurt)
• 2 Green Chillies
• 4 cloves Garlic (for the sauce)
• Salt (to taste)
• 0.25 cup Water (as needed for blending)
• 1 tsp Olive Oil (for mushrooms)
• 1 tbsp Garlic (finely chopped, for mushrooms)
• 250 g Mushrooms (sliced)
• Black Pepper (to taste)
• 1 tsp Mixed Herbs (dried oregano or Italian seasoning)
• 2 cups Cooked Rice (preferably chilled overnight; can substitute with quinoa or brown rice)
• 1 tsp Butter (for rice)
• 1 tbsp Fresh Parsley (finely chopped)

Steps

1. 1

   In a blender, combine 100g paneer, 1/2 cup roasted makhana, 1/2 cup curd, 2 green chillies, 4 cloves of garlic, salt, and 1/4 cup water.

2. 2

   Blend until the mixture is completely smooth and creamy. Set this high-protein sauce aside.

3. 3

   Heat 1 tsp olive oil in a pan over medium-high heat. Add 1 tbsp finely chopped garlic and sauté until fragrant.

4. 4

   Add 250g sliced mushrooms to the pan. Sauté for 5-7 minutes until the mushrooms release their moisture and turn golden brown.

5. 5

   Season the mushrooms with salt, black pepper, and mixed herbs.

6. 6

   Lower the heat and pour the prepared protein sauce over the mushrooms. Stir well and cook for 1-2 minutes until the sauce thickens slightly and coats the mushrooms. Do not overcook or the curd may curdle.

7. 7

   In a separate pan, melt 1 tsp butter. Add the cooked rice, a pinch of salt, and fresh parsley. Toss for 2 minutes until the rice is heated through and well-coated.

8. 8

   Serve the creamy mushrooms hot alongside the herbed rice in a bowl.

Notes

The sauce is versatile and can be used as a salad dressing, dip, or pasta sauce. It stays fresh in an airtight container in the fridge for 3-4 days. Using rice kept in the fridge overnight provides a lower Glycemic Index (GI).

Nutrition per serving

• main
• vegetarian
• high-protein
• weight-loss
• healthy
• mushrooms
• rice-bowl