Spiced Green Beans & Rice (Sem Pullao)
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
mustard seeds, black
|
|
| 1 | pinch |
red pepper flakes
crushed |
*
|
| 1 | teaspoon |
cumin seeds
|
|
| ¼ | teaspoon |
asafetida
optional |
*
|
| 2 | tablespoons |
olive oil
|
|
| 3 | cups |
green beans
chopped |
|
| 1 | teaspoon |
turmeric
|
|
| ¼ | teaspoon |
sea salt
|
|
| 1 | cup |
basmati rice
uncooked |
|
| 3 ½ | cups |
water
or vegetable broth |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
mustard seeds, black
|
|
| 1 | pinch |
red pepper flakes
crushed |
*
|
| 5 | ml |
cumin seeds
|
|
| 1.3 | ml |
asafetida
optional |
*
|
| 3E+1 | ml |
olive oil
|
|
| 7.1E+2 | ml |
green beans
chopped |
|
| 5 | ml |
turmeric
|
|
| 1.3 | ml |
sea salt
|
|
| 237 | ml |
basmati rice
uncooked |
|
| 828 | ml |
water
or vegetable broth |
|
Directions
Place rice in a strainer and rinse with cool water until water runs clear.
Set aside.
In a large saucepan, fry mustard seeds, chili, cumin seeds and asafetida in hot oil until mustard seeds begin to sputter and pop.
Add green beans, tumeric and salt.
Sauté for 3 minutes.
Add rice to green bean mixture in saucepan and sauté for 3 minutes.
Add water and bring to a boil.
Cover, reduce heat to low and simmer for 15 minutes. (Do not remove cover while cooking.)
Remove from heat and set aside for 5 minutes.
Fluff with a fork and serve.
