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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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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