Spiced green beans & rice (sem pullao)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Black mustard seeds |
| 1 | pinch | Crushed red chili flakes |
| 1 | teaspoon | Cumin seeds |
| ¼ | teaspoon | Asafetida (optional) |
| 2 | tablespoons | Olive oil |
| 3 | cups | Chopped fresh green beans |
| 1 | teaspoon | Tumeric |
| ¼ | teaspoon | Sea salt |
| 1 | cup | Uncooked basmati rice |
| 3½ | 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
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