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Thai Mushroom Strogonoff with Aztec Rice Blend



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6 cups Aztec rice blend
1 1/2 tsp. turmeric powder
2 tbsp. kosher salt, divided
2 tbsp. butter
9 cups water
1 cup olive oil
6 lb. cremini mushrooms, halved or quartered
3 stalks lemongrass, crushed
10 to 12 lime leaves or about 1/4 cup grated lime zest
3 tbsp. grated peeled ginger
3/4 cup cornstarch
3/4 cup coconut milk, to blend with the cornstarch
10 1/2 cups coconut milk
3/4 tsp. ground black pepper
3/4 cup roughly chopped fresh cilantro


  1. 1
    In a saucepot, mix the rice blend with the turmeric, 1 tbsp. salt, butter, and water. Bring to a boil, then reduce the heat and simmer, covered, until just tender, about 1 hour. Spread the rice on sheet pans to cool, then refrigerate.
  2. 2
    Heat the oil in a large sauce pot. Add the mushrooms to the pot, stir, cover, and cook for about 10 minutes, or until tender. Add the lemongrass, lime leaves or zest, and ginger.
  3. 3
    In a small bowl, blend the cornstarch to a thin paste with the 3/4 cup coconut milk and set aside.
  4. 4
    Add the remaining coconut milk to the pot and bring to a simmer for 5 minutes. Pour in the cornstarch paste, bring to a boil, and then stir for a minute to thicken. Season with 1 tbsp. salt and pepper and then remove the lemongrass. At this point, the stroganoff can be cooled and refrigerated until service.
  5. 5
    For each serving, to order: Bring about 1 cup stroganoff to a simmer and serve over about 1 cup rewarmed rice blend. Garnish with chopped cilantro.


Recipe courtesy of Chef Monica Pope, t’afia, Houston and

Aztec Rice Blend is a combination of ancient amaranth grains, red rice, whole grain brown rice, and multi-colored split peas. You can find the blend at



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cuisines Asian, Thai
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