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