Dr. Padma Garvey

The plant-based Doctor Mom 

Rainbow Rice or millet (Biryani)


When I was a kid, this was one of my all time favorite dishes.  It has all the colors of the rainbow.  It has various textures.  It is best when eaten with a cucumber dressing.  The two complement each other in a spectacular way.

 

Ingredients:

Three cups brown basmati rice or millet.  For the best results, you really do need basmati rice. Presoak the brown rice in water for about 1-2 hours and then cook in your rice cooker.  I use a ratio of one cup rice to 1 and ½ cups of water for this dish.

One packet of frozen mixed vegetables (corn, beans, peas, carrots and baby lima beans). 

One small to medium beet root, cubed into small pieces and microwaved for about 5 minutes.

1/3 medium white onion, diced

Three cloves garlic

½ inch of ginger

Two jalapenos, diced

1/2 can of lite coconut milk (use coconut water if you want to reduce the saturated fat)

1/3 cup of chopped fresh mint

1/3 cup of chopped raw, unsalted cashews


four bay leaves

Ten cloves

Five cardamom pods

1 tsp fennel seeds

½ tsp cinnamon powder

One tablespoon of white poppy seeds

Salt

Oil

 
In a blender, add jalapenos, onion, garlic, ginger, mint and coconut milk.  Blend well and set aside.

In a small spice grinder, grind cloves, cardamom pods, fennels seeds, cinnamon powder, and poppy seeds, and set aside.

In a large skillet, add one teaspoon of oil and heat to medium.  Brown the cashews just slightly then add the powder from the spice grinder.  When you start to get the aroma of the spices, add the frozen mixed vegetables and the beets.  Add ½ teaspoon of salt, stir and let cook on low to medium heat for 3 to five minutes.  Add the mixture from the blender and the bay leaves, stir, cover and let cook until the beets are tender and vegetables are tender.  You may need to add some water to allow the vegetables to cook until tender but you don't want to end up with a soup.  Take off heat then.

Mix the rice with the ingredients in the skillet.  Add salt to taste at the end.

The cucumber dressing:

Finely chop one to two cucumbers and place in a bowl.  Add one packet of silken tofu and juice of one lemon.  Mix well. 

In a small sauté pan, add one tablespoon of oil and heat to medium.  Add 1 teaspoon of black mustard seeds and one dried red chili.  When the mustard seeds begin to pop, add a dash of hingh powder.  Take off heat and mix into the cucumber dish.  Mix thoroughly and add salt to taste.

Place the rice on a plate and dress with the cucumbers.