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VCI - Recipes
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Vegetarian Communicty of Iowa

Recipes

Sudarshan Rice

From Allen

An Indian cook visiting the Maharishi Ayur-Veda Health Center in Los Angeles prepared this pilau utilizing Western ingredients. The crunchy fried walnuts and the contrast of the green broccoli to the yellow rice add greatly to the dish. If you wish to avoid the oil, you can sauté or steam the vegetables and dry roast the nuts, but a little something will be lost.

  • INGREDIENTS FOR STEP 1
  • 2 Tbsp ghee*
  • 1 cup basmati rice
  • Pinch of Hing (Asafoetida)
  • INGREDIENTS FOR STEP 2
  • 2 ¼ cups water
  • ½ tsp turmeric
  • 1 tsp salt
  • INGREDIENTS FOR STEP 3
  • Olive oil for frying
  • 1 cup small broccoli florets
  • 1 cup julienned carrots
  • 1 cup julienned zucchini
  • INGREDIENTS FOR STEP 4
  • ¼ cup walnut pieces
  • ¼ cup cashew pieces
  • INGREDIENTS FOR STEP 5
  • ½ cup chopped fresh cilantro
  • 1 medium tomato, coarsely chopped

STEP 1
Heat the ghee in a medium saucepan, Add the hing and sauté over low heat until fragrant, about 30 seconds. Add the rice and sauté, stirring constantly, for 1 to 2 minutes.

STEP 2
Add the water, turmeric, and salt. Bring to a boil. Cover, reduce the heat, and simmer until the water is absorbed and the rice is tender. Remove from the heat and allow to stand, covered, for 5 minutes.

STEP 3
While the rice is cooking, heat oil 1 inch deep in a skillet. Have a platter covered with paper towels nearby. Add the broccoli, carrots, and zucchini and fry, stirring occasionally, until the vegetables are tender and their edges are browned. Remove with a slotted spoon and drain on the paper towels.

STEP 4
Fry the walnuts and cashews in the heated oil until lightly browned. Remove with a slotted spoon and drain on the paper towels.

STEP 5
Gently toss the fried vegetables and nuts with the cilantro and tomato. Add the mixture to the cooked rice and gently toss. Cover and allow to stand for 2 to 3 minutes before serving. Makes 4 to 6 servings.

ADDITIONAL NOTES

*Ghee is made by simmering butter until the water evaporates and the solids separate from the oil. The solids are then strained out, and the pure, golden oil that remains is ghee. The yield of each batch depends on the amounts of water and solids in the butter. One pound of butter yields approximately ¾ pounds of ghee.

Rather than try making ghee, I recommend you buy ghee from a store specializing in Indian or Mid-Eastern food stuff. International Groceries & More Inc located at 7517 Douglas Ave #16 in Urbandale will likely carry ghee along with the other unusual ingredients listed in the recipe. If you want to learn to make ghee (it’s easy).

As with any recipe, it is fun to experiment. So enjoy!

 

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Cookbook Recommendation


Kathie recommends the recipe book Easy Vegetarian Dinners by Grand Avenue Books. Her favorite recipes from the book are "Herbed Pasta Primavera" and "Tofu and Vegetable Stir-Fry".