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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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My family really enjoyed this recipe. I served it with accorn squash and a chef type salad. Another winner by Wildman Steve Brill Ingredients:
1/4 cup mustard oil, corn oil or 1/4 cup peanut oil |
2 teaspoons yellow mustard seeds |
1 teaspoon ground cloves |
1 teaspoon vege-sal or 1/2 teaspoon salt |
1 teaspoon turmeric |
1/2 teaspoon ground dried wild ginger or 1/2 teaspoon regular ground ginger |
1/2 teaspoon coriander seed |
4 cloves garlic, minced |
1 tablespoon chili paste or 1/2 teaspoon ground dried hot pepper, like cayenne |
1 1/2 cups brown basmati rice or 1 1/2 cups other brown rice |
1/4 cup wild rice |
1/4 cup amaranth |
1 3/4 cups boiling water |
Directions:
1. Heat the oil in a medium skillet over medium heat.
2. Add the yellow mustard seeds, cloves, salt, turmeric, ginger and coriander.
3. Cook, stirring often until the mustard seeds begin to pop, around 2 minutes.
4. Add the remaining ingredients except the boiling water and cook for another 5 minutes, stirring often.
5. Transfer the mixture to a saucepan containing the boiling water, allowing the pot to return to a boil.
6. Reduce to low, cover and simmer until all the water is absorbed, around 30 to 40 minutes.
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