Prep time: 30 minutes
Cook time: 40 minutes
3 cups of brown basmati rice
Four cloves of garlic crushed
One inch of fresh ginger, crushed
6 oz of coconut milk or for less saturated fat you can substitute unsweetened coconut water
One small potato, diced with the skin
One red pepper diced
One small packet of peas
One large carrot, diced
Two large ripe tomatoes, pureed in a blender
White poppy seeds
Place 3 cups of brown basmati rice in your rice cooker. Add 6 oz of coconut milk, 5 cups of water and ½ of the tomato puree. Mix well and let the rice soak for about thirty minutes before turning the rice cooker on.
Make a paste out of the garlic and ginger. A mortar and pestle works best if you have it. Saute the paste in ½ tablespoon of olive oil until you can smell the intense aroma. Add the paste and the bay leaf to the rice. Mix well and then turn the rice cooker on. Once the rice is cooked, remove the cooked rice from the rice cooker and place in a wide Corning ware dish so that the excess moisture evaporates.
In a dry blender, grind two tablespoons of white poppy seeds, one teaspoon of fennel seeds, five cloves, and five cardamom pods into a powder.
In a large skillet, add ½ tablespoon of olive oil and heat to medium. Add the dry powder, add ¼ tsp of cinnamon powder, mix well until an intense aroma is released. Add all the diced vegetables and one teaspoon of salt. Mix well and let the vegetables soften, especially the potatoes. Add the remaining half to the tomato puree and one tablespoon of tomato paste. Stir well and let the mixture cook until the excess water evaporates and the vegetables are tender. Then mix the vegetables with the rice. Add salt to taste at the end. Garnish with chopped, fresh cilantro if you like.
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Dr. Padma Garvey
The plant-based Doctor Mom