Ingredients
- 1 asafetida
- 1,100 ml water
- 350 gr long brown rice (grain)
- 100 gr celery (diced)
- 45 ml vegetable oil
- 40 gr raisins
- 26 gr peanuts
- 16 gr sesame seeds
- 16 gr ginger
- 16 gr cashews
- 16 gr almonds (sliced)
- 16 ml soy sauce
- 3 gr garam masala
- 2 gr cumin seeds
- 1 gr chili seeds
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
