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Spiced green beans & rice (sem pullao)

Yield: 4 Servings

Ingredients:

• 1 tb Black mustard seeds
• 1 pn Crushed red chili flakes
• 1 ts Cumin seeds
• 1/4 ts Asafetida (optional)
• 2 tb Olive oil
• 3 c Chopped fresh green beans
• 1 ts Tumeric
• 1/4 ts Sea salt
• 1 c Uncooked basmati rice
• 3 1/2 c Water or vegetable broth

Instructions:

Place rice in a strainer and rinse with cool water until water runs clear. Set aside. In a large saucepan fry mustard seeds chili cumin seeds and asafetida in hot oil until mustard seeds begin to sputter and pop. Add green beans tumeric and salt. Saute for 3 minutes. Add rice to green bean mixture in saucepan and saute for 3 minutes. Add water and bring to a boil. Cover reduce heat to low and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and set aside for 5 minutes. Fluff with a fork and serve. Per serving: 279 cal 7 g prot 433 mg sod 43 g carb 9 g fat 0 mg chol 232 mg calcium Source: Vegetarian Gourmet Autumn 1993 Typed for you by Karen Mintzias

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