Serves 4 to 6
350 deg. F., 20 to 30 minutes
1) In a med.-size pot, on medium heat, sauté 1 minute:
– 1 1/4 cups BASMATI RICE (white or brown)
– 1 T. CANOLA OIL
– 1/4 tsp. SAFFRON
Add:
– 2 cups WATER
Bring to a boil, then turn down heat to a simmer, cover, and cook until done (about 20 minutes).
Remove lid, and fluff with fork when cooled. Add salt, to taste. Set aside.
2) In a medium large pot, sauté for a few minutes:
– 1/2 cup ONION, sliced
– 1/2 T. CANOLA OIL
Lower heat slightly, mix in, and cook 1 minute (stirring constantly):
– 3/4 tsp. peeled FRESH GINGER, minced
– 1 1/4 tsp. GROUND CUMIN
– 1 1/8 tsp. GROUND CORIANDER
– 1/4 tsp. CINNAMON
– 1/2 tsp. CURRY POWDER
– 1 T. TOMATO PASTE
Add, cover pot, and gently simmer for 2 to 3 minutes, until sweet potato just begins to soften:
– 3/4 cup WATER
– 1 cup SWEET POTATO, diced (3/4" cubes)
Add, cover pot again, and continue to simmer until all veggies nearly tender (about 5 minutes):
– 1 cup cooked CHICK PEAS (if canned, rinse well before adding)
– 1 cup CAULIFLOWER, chopped into very small florets
Add, and simmer for 2 minutes:
– 3/4 cup frozen or fresh small GREEN PEAS
– 1/4 cup dark RAISINS
Uncover pot and let cool, until most of the steam has evaporated.
3) Combine everything:
Lightly grease a 8-inch square casserole dish.
Use about 3/4 of the rice cooked, or all of it if more reice desired. Spread the rice evenly on the bottom.
Spread evenly the veggies on top.
Optional: top with toasted cashew or almond slices.
Or top with nuts on each serving after baking.
Cover baking dish tightly with aluminum foil, and bake 20 to 30 minutes,
until hot.
Serve with nan bread and mango chutney and/or cucumber raita.
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