Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Yield: 6 cups, serves 4-6
1 cup organic quinoa
1 cup brown rice, soaked in water
4 cups assorted fresh vegetables (cauliflower, potatoes, carrot, beans, peas)
1 tsp garam masala powder
1 tsp fennel seeds
1/2 cup chopped onions
1/2 cup green peppers
1/4 cup lime juice
2 Tbsp olive oil or ghee/clarified butter
Salt to taste
1 cup coconut milk
Boiling water - about 4 cups
A thick dish towel that is soaked in boiling water
Grind the following ingredients to a paste:
6 sticks of fresh cilantro, 10 small green hot chilies (Use more or less, depending on how how you prefer), ½ tsp turmeric powder, 1 tsp black pepper seeds, 1 tsp finely chopped ginger and 1 tsp finely chopped garlic
Add oil into a large, cooker or 4 quart pan. Over medium-high heat, add onions, and fennel seeds. After a minute add in the vegetables and green peppers. Cook on medium for about 5-7 minutes. Sprinkle garam masala powder and salt to taste. Pour in the cilantro paste, boiling water and coconut milk. Bring it to a rolling boil. Reduce the heat to medium.
Drain the soaked rice; add quinoa and rice into the bubbling mixture. Pour in the lime juice, turn the heat to low. Soak a dish towel in boiling water, drain and ring it carefully, watching not to burn your hands. Cover it over the top of the pan and then close the lid to seal in the pilaf. Cook on low for 12 to 15 minutes. The damp towel helps keep the pilaf moist, and cook uniformly.
Poke a fork into the pilaf. If the quinoa is fluffy, and a few grains of rice mushes to a paste between your fingers, the pilaf is cooked and ready.
Serve hot with cucumber and yogurt salad. Enjoy!