Spicy rice and nuts
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil or ghee |
| 1 | cup | Diced celery |
| 1 | teaspoon | Asafetida |
| 1 | tablespoon | Ginger, grated |
| ¼ | teaspoon | Chili seeds |
| 1 | teaspoon | Cumin seeds |
| 1 | teaspoon | Garam masala |
| 3 | cups | Long grain brown rice |
| 4½ | cup | Water |
| 1 | tablespoon | Soy sauce |
| ¼ | cup | Raisins |
| ⅛ | cup | Cashews, toasted |
| ⅛ | cup | Peanuts, toasted |
| ⅛ | cup | Sliced almonds, toasted |
| ⅛ | cup | Sesame seeds, toasted |
Directions
Saute first 3 ingredients together till celery and/or onion turns translucent. Add the next 4 ingredients and fry till spices begin to turn brown and you can smell them in the air. Add the rice and stir-fry till it begins to turn golden brown. Then add the next 3 ingredients, mix well with spoon and bring to a boil. Cover and turn heat down to medium-low so it maintains a gentle roiling boil for 10 to 15 minutes. Turn down and simmer for 15 to 20 minutes. Garnish with nuts and seeds before serving. Makes 6 to 8 servings.
Kathy Hoshijo, "Kathy Cooks -- Vegetarian, Low Cholesterol Posted by Karen Mintzias
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