Pilaf Style Rice And Yellow Mung Beans With Ginger Recipes

Steps:

• Heat the oil in a medium saucepan, then add the onion, ginger and chilli, along with some seasoning. Cook for 5 mins, then add the chicken and rice. Cook for 2 mins more, then add the stock and bring to the boil. Turn the heat to low, cover and cook for 8-10 mins until the rice is just cooked. During the final 3 mins of cooking, add the edamame beans. Sprinkle some coriander leaves on top and serve with a dollop of Greek yogurt, if you like.

Steps:

• Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
• Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.
• Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.
• Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin K, Manganese, Phosphorus
• Good source of: Thiamin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Selenium

Steps:

• 1. Place the rice and dal in a pressure cooker along with 5 cups water, cardamom pods, cinnamon, and salt. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to l5 minutes. Carefully open the lid and stir the rice and dal. If the rice and dal are not soft, add the remaining 1/2 cup water and cook over low heat another 5 to 7 minutes. (The rice grains should be separate don't stir to make it creamy.) Transfer to a serving dish.2. Heat the ghee in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the ginger, black pepper, and cardamom seeds and stir a few seconds, then add to the khichadi and mix lightly, with parts of it visible as a garnish. Serve.VARIATION: With the same cooking time, this recipe can also be made by replacing the yellow mung beans with anyone or a mixture of red lentils (dhulli masoor dal), split pigeon peas (toor dal), and yellow split chickpeas (channa dal).From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Heat oil in a heavy saucepan over medium heat.
• Sauté rice until golden.
• Stir in stock, water and pepper.
• Increase heat to high and bring to a boil.
• Immediately reduce heat to low.
• Cover and simmer 20-25 minutes or until rice is tender and liquid absorbed.
• Stir in beans.
• Turn on broiler.
• Transfer rice to ovenproof serving dish.
• Arrange tomato slices over beans and dot with butter.
• Broil 2-3 minutes or cook until tomato slices are cooked throughout.
• Serve pilaf sprinkled with mint.