SPICY RICE AND NUTS

3 Tbsp. vegetable oil or ghee
1 C. diced celery
1 tsp. asafetida or 1 C. diced onion and 1 clove garlic, minced

1 Tbsp. finely grated fresh gingerroot
¼ tsp. dry chili seeds
1 tsp. cumin seeds
1 tsp. garam masala

3 C. long grain brown rice

4 ½ C. water
1 Tbsp. soy sauce
¼ C. raisins

1/8 C. each of toasted cashews, peanuts, sliced almonds and sesame seeds

1. Sauté first 3 ingredients together until celery and/or onion turns translucent.
2. Add the next 4 ingredients and fry until the spices begin to turn golden brown and you can smell them in the air.
3. Add the rice and stir-fry until it begins to turn golden brown. Then add the next 3 ingredients, mix well and bring to a boil.
4. Cover and turn heat down to medium-low so it maintains a gentle rolling boil for 10-15 minutes. Turn down and simmer for 15-20 minutes. Garnish with nuts and seeds before serving.

Yield: 6-8 servings

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