Instructions: Put the rice in a bowl and wash in several changes of water. Drain and leave in a strainer set over a bowl.

Put the oil in a heavy saucepan and set over medium-high heat. When the oil is hot, put in the cumin and mustard seeds. As soon as the mustard seeds begin to pop - this takes just a few seconds - put in the onion. Stir and fry until the onion browns a little. Put in the mushrooms and stir for a minute. Put in the stock and about 1/2 teaspoon salt if your stock is salted, 1 teaspoon salt if you are using water or unsalted stock. Bring to a boil. Cover tightly, turn the heat to very, very low and cook for 25 minutes.

This recipe yields 4 to 5 servings.

Comments: Almost any variety of fresh, seasonal mushroom may be used here. Ordinary white ones also work perfectly well.

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