Basmati Coconut Rice With Mushrooms And Zucchini

• 2 cups basmati rice, washed and drained
• 2 tablespoons dessicated unsweetened coconut
• 3 1/2 cups water
• 1 chicken stock cube
• 1 teaspoon cumin seed (optional)
• 1 ounce butter
• 1 lemon, rind of, grated
• 6 ounces button mushrooms, quartered
• 1 zucchini, cut into matchsticks
• 1 ounce butter

1. Melt 1 oz of butter in a medium sized pan and fry the rice and cumin seeds till the rice is translucent.
2. To the rice add the coconut, stock cube and lemon rind, and water. Bring to the boil, stir rice ONCE, reduce heat cover the pan and cook for 12 minutes turn heat off and leave to stand.
3. While the rice is cooking :-.
4. Melt the other oz butter in a frying pan and fry the mushrooms and zucchini till just soft. Add to the rice and serve.

basmati rice, coconut, water, chicken, cumin, butter, lemon, button mushrooms, zucchini, butter

Taken from www.food.com/recipe/basmati-coconut-rice-with-mushrooms-and-zucchini-300107 (may not work)