Spiced Green Beans & Rice (sem Pullao) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Black mustard seeds,
1 pinch: Crushed red chili flakes,
1 tsp: Cumin seeds,
1/4 tsp: Asafetida, optional
2 tbsp: Olive oil,
3 cup: Chopped fresh green beans,
1 tsp: Tumeric,
1/4 tsp: Sea salt,
1 cup: Uncooked basmati rice,
3 1/2 cup: Water or vegetable broth,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp