Spicy rice & nuts

6 Servings

Ingredients

Quantity Ingredient
3 tablespoons Vegetable oil or ghee
1 cup Diced celery
1 teaspoon Asafetida
1 tablespoon Ginger, grated
¼ teaspoon Chili seeds
1 teaspoon Cumin seeds
1 teaspoon Garam masala
3 cups Long grain brown rice
4½ cup Water
1 tablespoon Soy sauce
¼ cup Raisins
⅛ cup Cashews, toasted
⅛ cup Peanuts, toasted
⅛ cup Sliced almonds, toasted
⅛ 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

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