Kitchari

Nourishing, warm + comforting quick + easy - pair with your favorite greens



Ingredients

  • 1 cup brown basmati rice

  • 1 cup yellow onion, chopped

  • 1 1/2 cups cauliflower, chopped into 1/2” pieces

  • 1 cup red lentils

  • 4 cups vegetable broth

  • 2 cups water

  • 2 tsps mustard seeds

  • 2 tsp cumin seeds

  • 1 tsp fennel seeds

  • 1 tsp ground turmeric

  • 1/2 tsp ground coriander

  • 1 Tbs ginger root, grated

  • 3/4 tsp salt (optional)

  • 1/2 tsp freshly ground black pepper

  • 1 Tbs freshly squeezed lemon juice

  • Dash of olive or avocado oil

  • Fresh cilantro for serving



Instructions

Parboil rice - bring 2 cups of water to a boil, add rice and boil for 5 minutes. Turn heat off and set aside.

Heat a large pan on high and add dash of oil. Then and add mustard, cumin and fennel seeds and stir until they begin to pop - about 2 minutes

Turn heat down to medium and the onion, cauliflower and ginger and sauce for about 4-5 minutes until onion is translucent

Stir in the rice, lentils, turmeric, coriander, salt and pepper. Stir well and then add vegetable broth.

Lower heat, cover and simmer for 20 minutes

Remove lid, stir well and simmer uncovered for another 15 minutes or until the texture is to your preference. It should be soupy however you can increase the cooking time for a thicker texture.

Add fresh lemon juice and cilantro and serve or

Top with your favorite stir fried greens or veg like Cabbage, Kale and Garlicky White Bean Stir Fry or Brussels Sprouts Mustardy Stir Fry



Notes

  • Serves 4-6

  • It is one of the most adaptable dishes since you can have it for breakfast, lunch or dinner and you can top it with any of your favorite veg

  • Freezes well

Adapted from and thanks to Food Revolution Network for the recipe