spiced green beans and rice (sem pullao)
- Categories
- Vegetables
- Pasta/rice
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1 teaspoon | Tumeric |
| 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.
Submitted By DIANE LAZARUS On 12-29-95
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