| INGREDIENTS |
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Brown rice 1 1/2 cups Fresh coriander leaves, chopped 1 1/2 cups Fresh mint leaves, chopped 1/2 cup Garlic, chopped 8 cloves Green chillies, chopped 2 Olive oil 1 tablespoon Cinnamon 1 inch stick Green cardamoms 3 Cloves 6-8 Ginger, chopped 1 inch piece Carrot, scraped and cubed 1 medium Cauliflower 7-8 small florets Salt to taste Vegetable stock 4 1/2 cups French beans, 1/2 inch pieces 4-5 |
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METHOD
Soak brown rice in two and half cups of water for two hours. Drain and set aside. For green chutney grind coriander leaves, mint leaves, garlic and green chillies to a fine paste. Heat oil in a pan. Add cinnamon, green cardamoms, cloves and ginger and sauté till fragrant. Add carrot, cauliflower and brown rice and mix well. Add three tablespoons of green chutney and salt and stir to mix well. Add vegetable stock and French beans and mix well. When the mixture comes to a boil, reduce heat, cover and cook till the rice is done. Serve hot.
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