1 cup brown basmati rice (washed and drained)
1/2 tsp cumin seeds
1 tsp coconut oil
1 sweet onion
8 cups of water
Handful of cilantro
1 inch chopped ginger
1/2 cinnamon stick
2 bay leaves
1 pinch ground cloves
1 pinch fenugreek
1 pinch fennel powder
1/2 chile pepper
Salt to taste
2 carrots
1 potato
agave nectar to drizzle on top
Melt coconut oil at the bottom of a heavy pot. Wait till coconut oil is hot and add cumin seeds.
Let cumin seeds pop, but watch carefully so they don't burn.
Add the beans and rice, allowing the heated oil and cumin seeds to turn into the mixture. Best to remove heat for this step.
Add 3 cups of water, chopped onions and ginger. Let that stir up a bit. add spices, fenugreek, 1/2 tsp coconut butter*, salt, fennel powder, ground clove, crunch of black pepper
Add a few more cups of water
Add cinnamon stick and bay leaves
Allow the rice and beans to get tender, do not stir this very much or the final product will be MUSH!
Add chille pepper. Add potato, carrots, leeks. Dont overwhelm the dish with too many vegetables.
A drizzle of agave nectar for the finishing product goes excellently.
Enjoy
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