Spicy Rice And Nuts Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Vegetable oil or ghee,
1 cup: Diced celery,
1 tsp: Asafetida,
1 tbsp: Ginger, grated
1/4 tsp: Chili seeds,
1 tsp: Cumin seeds,
1 tsp: Garam masala,
3 cup: Long grain brown rice,
4 1/2 cup: Water,
1 tbsp: Soy sauce,
1/4 cup: Raisins,
1/8 cup: Cashews, toasted
1/8 cup: Peanuts, toasted
1/8 cup: Sliced almonds, toasted
1/8 cup: Sesame seeds, toasted
Directions:
Saute first 3 ingredients together till celery and/or onion turns
translucent. Add the next 4 ingredients and fry till spices begin to
turn brown and you can smell them in the air. Add the rice and
stir-fry till it begins to turn golden brown. Then add the next 3
ingredients, mix well with spoon and bring to a boil. Cover and turn
heat down to medium-low so it maintains a gentle roiling boil for 10
to 15 minutes. Turn down and simmer for 15 to 20 minutes. Garnish
with nuts and seeds before serving. Makes 6 to 8 servings.
Kathy Hoshijo, "Kathy Cooks -- Vegetarian, Low Cholesterol Posted by
Karen Mintzias
Source from luhu.jp
translucent. Add the next 4 ingredients and fry till spices begin to
turn brown and you can smell them in the air. Add the rice and
stir-fry till it begins to turn golden brown. Then add the next 3
ingredients, mix well with spoon and bring to a boil. Cover and turn
heat down to medium-low so it maintains a gentle roiling boil for 10
to 15 minutes. Turn down and simmer for 15 to 20 minutes. Garnish
with nuts and seeds before serving. Makes 6 to 8 servings.
Kathy Hoshijo, "Kathy Cooks -- Vegetarian, Low Cholesterol Posted by
Karen Mintzias
Source from luhu.jp