Spicy Vegetable Rice
My primary goal with cooking is to enjoy high quality, healthy food with a minimal amount of effort. As such, I am always on the look out for tasty quick dishes and this all-in-one rice extravaganza fits the bill.
- 2 c. basmati rice
- ½ c. zucchini, chopped
- ½ c. green beans, chopped
- ½ c. fresh peas
- (carrots, potatoes, cauliflower or broccoli may be added or substituted according to one’s dosha)
- 3 cloves garlic, chopped (leave out or decrease to lower Pitta)
- 1” piece fresh ginger, peeled and chopped fine
- ¼ c fresh cilantro
- 2 Tbls. Shredded, unsweetened coconut
- ½ c water
- ½ c ghee
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- ¼ tsp turmeric
- 1 pinch hing (asofoetida)
- 12 whole cloves (decrease to lower Pitta)
- 8 bay leaves
- 10 cardamom pods
- 1” piece cinnamon stick, broken into small pieces
- 2 pinches salt
- ½ tsp cayenne or more to taste (leave out or decrease to lower Pitta)
- 5 c water
- Lime, coconut, and cilantro for garnish
- Wash the rice twice and drain. Prepare the vegetables. Put the garlic, ginger, cilantro, coconut and ½ c water in a blender, blend, and set aside.
- Heat a good sized saucepan on medium and add the ghee, mustard seeds, cumin seeds, turmeric and hing. Cook until the seeds pop then add the rest of the spices except the salt. Mix well. Pour in the blended mixture and the salt and cook until slightly browned. Stir in the rice and vegetables and mix well to coat with spices. Pour in the water and bring to a boil for a few minutes.
- Cover loosely and turn down the heat to low. Cook 15-20 minutes until tender.
- Garnish and enjoy.
- To create a complete meal, either serve with a side of chicken, fish, or tasty lentil dal. Or you can cook yellow mung beans for 20 minutes then add them to the rice when you add the vegetables.
© Jamie Durner, Certified Ayurvedic Practitioner & Wellness Educator at Ayurveda Wellness in Brookfield, WI
©2011, Jamie Durner, Certified Ayurvedic Practitioner & Wellness Educator at Ayurveda Wellness in Brookfield, WI