Rice Pilaf Recipe and a Poem!

 

Below is a good recipe for both Vata season (fall to early winter) and Kapha season (late winter and spring). Enjoy!

 

And here is a poem I read in my classes a couple of weeks ago that helps remind me to live in the present moment:

 

Full Moon by Danna Faulds

 

The moon leaned her full,

round face so close to mine

that her mountains touched

the furrows of my brow.

 

“I have a secret,” she said

with a wink.  I waited.

“You’re not dead until you’re

dead,” she said.  I was a bit

incredulous.

 

“You’ve got every single day that

you’re alive to really live.  Isn’t

that due cause for celebration?”

Her enthusiasm was infectious.

 

The moon bent low, just missing

a collision with a flying wedge of

geese.  “So what are you doing

this evening?” she asked.  “I’m

 

being me,” I said.  “Oh, that’s

the best!” the moon replied, and

smiling widely, resumed her

place in the starlit sky.

 

Rice Pilau

1 cup organic basmati rice

2 to 3 T ghee

4 to 6 curry leaves (optional)

1 t cumin seeds

2 black peppercorns

2 or 3 cardamom pods

2 cloves

1 small stick cinnamon

¼ to ½ t salt

Water for soaking rice

1 ¾ cups water for cooking rice

4 T chopped cilantro for garnish

Soak rice in water to cover for about 15 minutes.  Drain, rinse a few times so the water is not cloudy and set aside.  Heat ghee in a heavy saucepan.  Add spices, stir and cook on medium to low heat for 1 minute.  Add rice and stir constantly until it is coated and slightly golden, about 1 minute.  Then add water and salt.  Cover and cook until the rice is done, about 10 to 12 minutes. Turn off heat, and let sit for a few minutes. Fluff with a fork.  Garnish with cilantro if desired.

Serves 4 as an accompaniment to vegetables or/and a dal dish.

Other options:

Add ½ cup green peas for the last 5 minutes of cooking.

Fry chopped onions until browned and then add the spices and continue as above.

Note:  For 6 people use 1½ c rice and 2 ¾ to 3 c water and increase spices some.

In Vata season you can use half brown basmati and half white basmati, but you need to cook the brown rice at least 10 minutes longer than the white rice.

 

 

 

 

 

 

Rice Pilau

 

 

1 cup organic basmati rice

2 to 3 T ghee

4 to 6 curry leaves (optional)

1 t cumin seeds

2 black peppercorns

2 or 3 cardamom pods

2 cloves

1 small stick cinnamon

¼ to ½ t salt

Water for soaking rice

1 ¾ cups water for cooking rice

4 T chopped cilantro for garnish

 

Soak rice in water to cover for about 15 minutes.  Drain, rinse a few times so the water is not cloudy and set aside.  Heat ghee in a heavy saucepan.  Add spices, stir and cook on medium to low heat for 1 minute.  Add rice and stir constantly until it is coated and slightly golden, about 1 minute.  Then add water and salt.  Cover and cook until the rice is done, about 10 to 12 minutes. Turn off heat, and let sit for a few minutes. Fluff with a fork.  Garnish with cilantro if desired.

Serves 4 as an accompaniment to vegetables or/and a dal dish.

 

Other options:

Add ½ cup green peas for the last 5 minutes of cooking.

Fry chopped onions until browned and then add the spices and continue as above.

 

Note:  For 6 people use 1½ c rice and 2 ¾ to 3 c water and increase spices some.

 In Vata season you can use half brown basmati and half white basmati, but you need to cook the brown rice at least 10 minutes longer than the white rice.