From Laxmi's Vegetarian Kitchen cookbook by Laxmi Hiremath.
Ingredients:
2 TBS sesame seeds
2 cups cooked basmati rice, cooled to room temp
1 tsp dried dill
1/4 cup chopped cashews
2 TBS lemon juice
1/2 cup sliced carrots
1 cup broccoli florets
3/4 cup julienned red bell pepper
1/2 cup cauliflower florets
1 TBS olive oil
1/4 tsp mustard seeds
2 or 3 small dried chiles, stemmed and brokenInstructions:
- Toast sesame seeds in a small frying pan, shaking frequently, until lightly browned, about 4 minutes.
- Transfer to blender and grind to a coarse powder.
- Add to rice, along with dill, nuts and lemon juice. Toss gently.
- Combine the vegetables in a steamer and steam until tender- about 4 minutes.
- Heat the olive oil in a small skillet over medium high heat. Add the mustard seeds. When they sizzle and sputter, add the chiles (optional). Remove from heat.
- Mound the rice on a serving platter, Top with steamed vegetables. Toss gently to mix. Drizzle seasoned oil and enjoy.
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