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1. Wash rice in 2 to 3 changes of water. Soak in cold water for 15 minutes or longer. Drain the soaking water.

2. Combine the cumin seeds, cinnamon stick, cardamom pods, and bay leaves in a small bowl. Set aside.

3. Heat oil in a 3-quart saucepan over medium-high heat. Add spices and fry for a few seconds until the cumin seeds are golden brown. Add onion and fry 2 to 3 minutes until golden brown. Add the mushrooms. Stir and cook for 2 to 3 minutes until mushrooms are wilted.

4. Add rice and peas. Gently stir the rice to coat the oil. Cook for 1 minute. Add garam masala, water, and salt. Stir gently to mix.

5. Bring to a boil and reduce heat to a simmer. Simmer for 12 to 15 minutes, until rice is cooked and the water is absorbed. Cover with a lid until ready to serve.

6. Before serving, gently stir and fluff rice with a fork. Garnish with cashews, if desired.

NUTRITION INFORMATION PER SERVING:

Calories: 131; Total Fat: 4 g (Saturated Fat: 0 g);

Carbohydrate: 21 g; Protein: 3 g; Fiber: 1 g;

Sodium: 306 mg

GF

Dried Fruit Rice

Meva Chawal

SOAK TIME: 15 minutes

PREP: 10 minutes

COOK: 20 minutes

MAKES: 8 servings

SERVING SIZE: ½cup

Nuts make any dish special; this one has several types, along with dried fruit. Make this rice dish for any special occasion, or use it to dress up any meal.

1 cup basmati rice

½ teaspoon cumin seeds

2 cloves

1½-inch stick cinnamon

2 cardamom pods

2 bay leaves

2 tablespoons canola or vegetable oil

¼ cup sliced almonds

2 tablespoons raisins

2 cups water, divided

½ teaspoon salt

Pinch of saffron

¼ cup roasted cashew halves

2 tablespoons pistachio nuts

¼ cup (sweetened) coconut flakes

1. Wash rice in 2 to 3 changes of water. Soak in cold water for 15 minutes or longer. Drain the soaking water.

2. Combine cumin seeds, cinnamon stick, cloves, cardamom, and bay leaves in a small bowl. Set aside.

3. Heat oil in a large fry pan over medium-high heat. Add the sliced almonds and cook for 1 minute until the almonds are light brown. Remove with a slotted spoon and set aside.

4. Add spices to same pan and fry for a few seconds until the cumin seeds are golden brown. (All the spices will puff up.) Add strained rice and raisins. Gently stir the rice to coat with the oil, and cook for 1 minute.

5. Add water and salt. Bring water to a boil and reduce heat. Simmer for 12 to 15 minutes, until rice is cooked.

6. While rice is cooking, soak saffron threads in 2 tablespoons warm water.

7. Add the roasted almonds, cashews, pistachios, and coconut. Drizzle the saffron mixture over the rice. Cover with lid until ready to serve. Gently stir and fluff rice with a fork, mixing in the nuts.

NUTRITION INFORMATION PER SERVING:

Calories: 131; Total Fat: 6 g (Saturated Fat: 1 g);

Carbohydrate: 16 g; Protein: 3 g; Fiber: 1 g;

Sodium: 107 mg

GF

Black Bean Pilaf

Kalli Khichri

PREP: 5 minutes

COOK: 20 minutes

MAKES: 6 servings

SERVING SIZE: 1 cup

Khichri, which brings together beans and rice, has a porridge-like consistency. Think of it as a one-dish meal like a casserole. Khichri is often served with plain yogurt, papad, and Indian pickles. For a satisfying vegan meal, I suggest serving it with a soup of your choice. This pilaf-like khichri is made with split (with husk) urad dal and is black in color—thus named kalli (black) khichri.

1 cup long-grain rice

¾ cup (split with husk) urad dal

2 teaspoons ginger, peeled and finely grated

1 teaspoon salt

3¾ cups water

Olive oil or ghee, optional

1. Combine rice and dal and wash in 3 to 4 changes of water, lightly rubbing the grains between your fingers, until water is relatively clear. Strain and set aside.

2. In a 3- to 4-quart saucepan, combine strained rice mixture, ginger, salt, and water. Bring to a boil. Reduce heat and simmer for 10 to 12 minutes until most of the water is absorbed. Cover with lid, and continue to cook for another 8 to 10 minutes, until the dal is fully cooked. Leave covered until ready to serve.

3.