Indian Brown Basmati Rice

Step 1 Ingredients:

2 tbsp coconut oil

½ cup sweet onion diced

1 garlic clove minced

1 cinnamon stick (2”) or ¼ tsp ground cinnamon

2-3 cardamom pods split or 1/8 tsp ground cardamom

2-3 whole cloves or 1/8 tsp ground clove

1 tsp  ground cumin or ½ tsp cumin seed

1 tsp turmeric

1 tsp sea salt

Dash of cayenne

2 tbsp ground flaxseed

1 cup brown basmati rice

2 cups of water

Cracked pepper to taste

 

Step 2 Ingredients:

3 small carrots or 2 large diced

2 tbsp celery leaves or ½ stalk celery finely chopped

½ cup frozen sweet green peas

2” piece of kombu

1 tsp maple syrup

¼ cup water

 

Step 1 – In large skillet with tight lid, melt coconut oil over medium high heat.  Add onions, garlic and a dash of salt, sauté for a few minutes until onions are translucent and soft.  Add spices and toast for a couple of minutes stirring constantly.  Add flaxseed, giving it a couple of stirs and then rice.  Toast rice mixture for a couple of minutes stirring often.  Add water and bring to boil, then reduce to simmer and cover.  Cook for 45 minutes – DO NOT REMOVE LID.  Remove from heat immediately and allow to rest  for 20 minutes.

 

Step 2 – While rice is cooking, place Kombu in cup of water for about 5 minutes or until soft.  Dice into small pieces.   In small sauce pan, add kombu, carrots, celery, syrup and water.  Bring to boil and reduce heat to simmer for about 5 minutes or until carrots are al dente (slightly crisp).   Remove from heat , drain excess water and stir in peas

 

Step 3 – Fluff rice with fork and toss with carrot mixture.

 

This rice is amazing hot or cold.  Serve it in salads or with your favorite bean recipe for a complete meal.  This will keep all week in the fridge – so make plenty!