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Title: Spicy Rice and Nuts
Categories: Side Rice Vegetarian
Yield: 6 Servings
| 3 | tb | Vegetable oil or ghee |
| 1 | c | Diced celery |
| 1 | ts | Asafetida |
| 1 | tb | Ginger, grated |
| 1/4 | ts | Chili seeds |
| 1 | ts | Cumin seeds |
| 1 | ts | Garam masala |
| 3 | c | Long grain brown rice |
| 4 1/2 | c | Water |
| 1 | tb | Soy sauce |
| 1/4 | c | Raisins |
| 1/8 | c | Cashews, toasted |
| 1/8 | c | Peanuts, toasted |
| 1/8 | c | Sliced almonds, toasted |
| 1/8 | c | Sesame seeds, toasted |
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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