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Recipe

Vegetable Rice

ISSUED // May 24

Vegetable Rice

Why we love this recipe

Brighten up your weekday table with this vibrant, flavorful rice dish. An easy way to work more veggies into your diet, our vegetable rice recipe includes a colorful medley of green beans, green peas, and carrots. Citrus and spice add a burst of flavor. Perfect as an accompaniment to your daily dhal or as a side for festive holiday entrées.

Rice and Ayurvedic Cooking

Rice is a mainstay in Ayurvedic cooking, along with dhal soup, lassi, and chapati flatbreads. The basmati variety is preferable, as it is easiest to digest and considered sattvic, or pure, in Ayurveda. Learn more about the role of rice in Ayurvedic cooking.

Ingredients

  • 1 cup of basmati rice
  • ¼ cup of shelled green peas
  • ½ cup of green beans, strung and diced
  • ½ cup of diced carrots
  • 1 teaspoon of chopped cilantro leaves
  • ½ teaspoon of grated ginger
  • 1 bay leaf
  • 1 cardamom pod
  • 1 teaspoon of Organic Soothe Pitta Churna
  • 2 cups of water
  • 1 teaspoon of lime juice
  • 1 tablespoon of ghee
  • Salt to taste

Directions

  1. Soak rice for 15 minutes.
  2. Heat the ghee and fry the ginger. Add the Organic Soothe Pitta Churna and fry for about ½ minute on low heat.
  3. Add the raw rice and sauté for several minutes until it is well coated with the ghee and spices.
  4. Now add the vegetables and fry for several more minutes. Add the water, bay leaf, and cardamom. Stir again and then bring water to a boil.
  5. Cover the pot and cook on low heat until the rice has absorbed the water. Add salt to taste.
  6. Place rice in a serving bowl and sprinkle lime juice over it. Garnish with cilantro leaves.

Like this dish? Try our Lemon Basmati Rice recipe.

 

 




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