This dish is easy to make and delicious any time of year, but especially perfect for the holiday season. It also makes a great lunch to bring to the office or take on the airplane during holiday travel. Be ready to share this recipe!
Serves 4
Ingredients:
- ½ cup brown basmati rice
- ½ cup white basmati rice
- 2 cups water
- 2 tablespoons ghee
- 1 teaspoon freshly chopped ginger
- ½ teaspoon mustard seeds
- ½ teaspoon cumin< seeds
- ½ teaspoons fennel seeds
- ½ teaspoon mineral salt
- ¾ cup cashews, chopped
- 1 ¼ cup carrots, chopped into cubes
- 1 cup broccoli, chopped
- A handful of fresh parsley or basil, chopped (optional)
Directions:
Rinse and drain the rice. If you are using a rice cooker, add the brown and white rice and water. Depending on your rice cooker, you may need more or less water. Most rice cookers automatically shut off when the rice is done.
If using a pan, add the brown basmati rice and water and bring to a boil. Cover and reduce heat to low. Set a timer for 20 minutes. When the timer goes off, add the white rice and continue cooking on low for a final 20 minutes.
Warm the ghee in a large pan and add the ginger, spices, salt, and cashews. Cook for a few minutes until the aroma comes up. Add the carrots and broccoli and stir to coat. Add a little water to the bottom of the pan (to about one-quarter of the height of the veggies), cover and turn the heat to low. Simmer gently until the vegetables change color. Remove from heat and stir the vegetable mixture into the rice. Garnish with fresh parsley or basil. Cover, and you are ready to go!
