Radish and Brown Rice Pulao

As in many homes around the world, rice is a definite staple food in my kitchen. Though I sometimes just add a little butter and lemon juice, it's always a treat to dress it up. This is the first time that I have used radish in a rice dish, but it won't be the last. Serve with a spicy bean curry, such as channa masala or moong dal, and an Indian flat bread for a very satisfying meal.

Radish and Brown Rice Pulao

Recipe by Lisa Turner Cuisine: Indian Published on July 20, 2007 Simple and nourishing seasoned brown rice pulao with sautéed radishes Preparation: 10 minutes Cooking time: 20 minutes Print this recipe Ingredients: 1 cup uncooked brown rice 3 teaspoons ghee, butter or oil 5 red radishes, halved and sliced into small crescents 1 small tomato, seeded and diced 1 teaspoon garam masala 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon turmeric pinch of cayenne 2 cups warm water 1/2 teaspoon sea salt, or to taste 2 tablespoons fresh cilantro or parsley, finely chopped Instructions: Rinse the rice and soak for 8 hours or overnight in several inches of water. Drain and rinse, then let dry in a strainer for 10 to 15 minutes. Heat 1 teaspoon of the ghee, butter or oil in a wok or large saucepan over medium heat. When hot, add the radish and stir for a few minutes. Remove from the pan with a slotted spoon and set aside. Add the rest of the ghee, butter or oil to the pan and toss in the tomato and spices. Stir for 2 minutes. Add the rice and stir for another 2 minutes to coat the grains with oil. Now pour in the water, stir once, and bring to a boil. Immediately reduce the heat to medium-low, cover, and simmer for 15 minutes. Transfer the radishes and salt to the pan and stir to combine. Cover again and simmer for another 20 to 25 minutes or until the liquid is absorbed. Remove from heat and let stand for 5 to 10 minutes. Stir with a fork and serve hot garnished with fresh cilantro or parsley. Makes 4 servings