| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Side dish, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | T | Black mustard seeds |
| 1 | pn | Crushed red chili flakes |
| 1 | t | Cumin seeds |
| 1/4 | t | Asafetida, optional |
| 2 | T | Olive oil |
| 3 | c | Chopped fresh green beans |
| 1 | t | Tumeric |
| 1/4 | t | Sea salt |
| 1 | c | Uncooked basmati rice |
| 3 1/2 | c | Water or vegetable broth |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 154
Calories From Fat: 76
Total Fat: 8.6g
Cholesterol: 2.1mg
Sodium: 622.9mg
Potassium: 301.3mg
Carbohydrates: 16.7g
Fiber: 3.7g
Sugar: 2.6g
Protein: 4g