| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Side dish, Indian, Vegetarian, Vegan |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Black mustard seeds |
| 1 |
pn |
Crushed red chili flakes |
| 1 |
ts |
Cumin seeds |
| 1/4 |
ts |
Asafetida (optional) |
| 2 |
tb |
Olive oil |
| 3 |
c |
Chopped fresh green beans |
| 1 |
ts |
Tumeric |
| 1/4 |
ts |
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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