Title: Spiced Green Beans and Rice (Sem Pullao)
Categories: Side Indian Vegetarian Vegan
Yield: 4 Servings

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

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