How To make Herbed Rice with Julienne Potatoes
1 c Basmati rice
2 md Potatoes, peeled
1/2 tb Fresh ginger
2 ts Green chilies, minced
1/4 c Coconut
2 tb Parsley, fresh
3 tb Ghee
6 Whole cloves
1 1/2 Inch piece cinnamon stick
1 sm Bay leaf
1 1/2 ts Whole cumin seeds
1/2 c Frozen peas, defrosted
1 ts Salt
3/4 ts Turmeric
1 ts Lemon juice
2 1/4 c Water
1 ts Sugar
1 tb Ghee
5 Lemon wedges to garnish
Wash the potatoes & cut them evenly into julienne strips. Combine the ginger root, chilies, coconut, parsley in a bowl. Add a little water or soy milk, mix well. Drop in potato strips. Set aside. Heat the ghee in a heavy pot, drop in the whole cloves, cinnamon, bay leaf. Fry till the cumin seeds turn brown. Add the marinated potatoes & stir fry till they are lightly browned. Add the rice, salt, turmeric, lemon juice, water & sugar. Stir & quickly bring to a full boil. Reduce heat to very low & cover with a tight fitting lid. Simmer gently for 20 to 25 minutes. 5 minutes before the end, add the peas. Remove lid, turn off heat & add 1 tb ghee. Let rice sit for 5 minutes. Fluff & garnish each portion with lemon wedges. Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"
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Ingredients
* 3 pounds baby potatoes
* 4 cups baby carrots
* 2 tablespoons olive oil
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper (or to taste)
* 1 teaspoon garlic powder
* 2 teaspoons freshly chopped sage (or 3/4 teaspoon dried sage)
* 2 teaspoons fresh thyme leaves (or 3/4 teaspoon dried thyme)
* 2 teaspoons fresh chopped rosemary (or 3/4 teaspoon dried rosemary)
Instructions
* Preheat your oven to 400 degrees Fahrenheit and prepare a large 9-inch by 13-inch (or equivalent) baking dish by greasing it very lightly with olive oil.
* Wash and dry the baby potatoes, and add them to a large bowl along with the baby carrots, oil, salt and pepper, garlic powder, sage, thyme and rosemary.
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* Bake at 400 degrees Fahrenheit for about 30-35 minutes, or until the potatoes and carrots are fork tender.
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