| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Brown or white basmati rice |
| 1/4 |
c |
Mung dal OR- yellow split peas |
| 2 |
tb |
Ghee |
| 2 |
ts |
Whole cumin seeds |
| 1 |
ts |
Black or brown mustard seeds |
| 1/4 |
ts |
Whole fennel seeds |
| 1 |
|
Bay leaf |
| 1 |
ts |
Ground turmeric |
| 1 |
bn |
Green onions or scallions trimmed and thinly sliced with white and green parts separated |
| 1 |
tb |
Gingerroot, grated |
| 1 |
|
Celery stalk sliced 1/2-inch thick |
| 1 |
ts |
Sea salt |
| 6 |
c |
Cool water |
| 2 |
c |
Carrots sliced in 1/4-inch rounds |
| 2 |
c |
Cauliflower florets |
| 2 |
ts |
Fresh sage, chopped finely |
| 1/4 |
c |
Roasted sunflower seeds (optional) |
| 1/4 |
c |
Fresh cilantro, chopped |
|
|
Cayenne pepper; to taste |
INSTRUCTIONS
Rinse rice and peas in cool water; drain. In a medium saucepan, heat ghee;
then saute cumin, mustard and fennel seeds until mustard seeds begint to
pop. Add drained rice and peas, bay leaf and turmeric; stir well and
continue to cook another 2 to 3 minutes. Add white parts of onion, ginger,
celery, salt and water to pan. Bring mixture to a boil, then reduce heat
and simmer, covered, for 30 minutes. Add carrots, cauliflower and sage.
Bring back to a simmer, adding additional water if necessary to keep
ingredients completely covered in liquid. Continue cooking 30 or 40 more
minutes. Add remaining green onions. Stir to combine, then simmer an
additional 5 minutes. Serve garnished with roasted sunflower seeds and
chopped cilantro.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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