Spiced green beans and rice (sem pullao)

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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