|1 tablespoon||Black mustard seeds|
|1 pinch||Crushed red chili flakes|
|1 teaspoon||Cumin seeds|
|¼ teaspoon||Asafetida (optional)|
|2 tablespoons||Olive oil|
|3 cups||Chopped fresh green beans|
|¼ teaspoon||Sea salt|
|1 cup||Uncooked basmati rice|
|3½ cup||Water or vegetable broth|
Place rice in a strainer and rinse with cool water until water runs clear. Set aside.
In a large saucepan, fry mustard seeds, chili, cumin seeds and asafetida in hot oil until mustard seeds begin to sputter and pop.
Add green beans, tumeric and salt. Saute for 3 minutes.
Add rice to green bean mixture in saucepan and saute for 3 minutes.
Add water and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and set aside for 5 minutes.
Fluff with a fork and serve.
Per serving: 279 cal, 7 g prot, 433 mg sod, 43 g carb, 9 g fat, 0 mg chol, 232 mg calcium
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias
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