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
Adapted from and thanks to Food Revolution Network for the recipe
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