| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Uncooked brown rice |
| 1 |
ts |
Tumeric |
| 2 |
ts |
Salt |
| 4 |
c |
Water |
| 4 |
|
Onions |
| 3 |
tb |
Ghee or 6 Tbsp. butter |
| 2 |
ts |
Garam masala |
| 2 |
ts |
Ground coriander |
| 2 |
ts |
Poppy seeds |
| 2 |
ts |
Mustard seed |
| 1/2 |
ts |
Chili powder |
| 1 |
cn |
Tomatoes |
| 1/4 |
lb |
Green beans or okra |
|
|
Pepper |
INSTRUCTIONS
Put the rice, tumeric, salt and water into a heavy-bottomed saucepan and
bring to a boil; then turn down the heat, put a lid on the pan, and leave
the rice to simmer gently for 40 minutes. While the rice is cooking, peel
and chop the onions and saute them in the ghee or butter for 10 minutes,
until they're soft and golden but not browned. Stir in the garam masala,
coriander, poppy seeds, mustard seed, and chili powder and cook for 2
minutes. Add the tomatoes and cook gently for another 10 minutes. Preheat
the oven to 350 degrees F. When the rice has cooked sufficiently, add the
tomato mixture to the saucepan and also the green beans or okra; mix
lightly with a fork. Season with salt and pepper. Transfer the mixture to
an oven-proof dish and bake, covered, for 20-30 minutes.
Posted to recipelu-digest Volume 01 Number 448 by LMAYONE <LMAYONE@aol.com>
on Jan 4, 1998
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