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| Brown Rice Pulao February, 2007 Wheat-free, soy-free, nut-free, egg-free Serves 8-10 / A popular Indian rice dish. Ingredient tip: Also known as hato mugi, Job's tears—a healthy, gluten-free grain—is available in some health food stores and Asian markets. 1 cup brown basmati rice 1 cup Job's tears, or 1 more cup brown rice 3 tablespoons ghee or avocado oil, or a mixture 1 tablespoon cumin seeds 10 whole cloves 5 cardamom pods 2 bay leaves 1 cinnamon stick 4 cups water 2 cups frozen vegetable medley (corn, carrots, peas), not thawed 1/4-1/2 cup raisins Pinch of salt (optional) Additional ghee (optional) 1. Wash rice and Job's tears in a strainer; set aside. 2. Heat ghee or oil in a large pot or Dutch oven over medium heat. Add spices. Stir a few minutes, being careful not to burn spices. Add rice and Job's tears, and stir about 8 minutes. 3. Carefully add water to rice mix (it will pop and splash). Bring to a boil, reduce heat to medium, cover, and cook for 45-55 minutes. 4. Add frozen vegetables to rice and stir on medium-low heat. Stir in raisins and add a bit of salt and ghee, if desired. Remove large spices before serving. PER SERVING: 258 cal, 21% fat cal, 6g fat, 3g sat fat, 12mg chol, 5g protein, 47g carb, 6g fiber, 31mg sodium |