Recipe for Spicy Vegetable Rice

This recipe is brought to you by Kimberly, our Ayurvedic Practitioner
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This dish is bursting with flavor - energizing your body and mind during the sleepiness of winter.  It’s a fairly quick meal to prepare once you’ve got everything chopped.  I like to chop a bunch of veggies on Sunday evening and use them up in my cooking the first 2 or 3 days of the week.  Then I’ll chop what I need to get my through the rest of the week when I run out.

Ingredients:

1 cup basmati or quinoa (if using quinoa soak it overnight in water & then drain & rinse before cooking)
1 cup green beans - chopped
1 cup your choice - carrot, cauliflower, potato,kale, sweet potato, broccoli, zucchini
½ cup pistachios - shelled
2 cloves chopped garlic
1 " pc chopped ginger
1 small onion
1 tsp cumin seeds
½  tsp mustard seeds (black are used traditionally, though yellow work just fine)
¼  tsp fennel seed or fenugreek (optional)
½  tsp turmeric
2 whole cloves (optional)
2 cardamom pods (optional)
3 T ghee or coconut oil
1/4-1/2 tsp salt
crushed black pepper to taste
cilantro
lime

Directions:

Heat the oil or ghee & seeds.  When the seeds pop add onion & other spices including salt and pepper.
add the garlic and ginger - mix well
add veggies & pistachios & coat with spices
add rice or grain and mix
add 2.5 cups water
boil, cover, simmer, garnish with chopped cilantro and lime

The quick and dirty version
Use curry powder instead of all the spices.  add it to the ghee with salt and pepper, then throw in onion, ginger, garlic - mix well and follow the above instructions.