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Recipe by: maryjane
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See below ingredients and instructions of the recipe
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
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
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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