Title: Spiced Green Beans and Rice (Sem Pullao)
Categories: Side dish, Indian, Vegetarian, Vegan
Yield: 4 Servings

1 tb Black mustard seeds
1 pn Crushed red chili flakes
1 ts Cumin seeds
1/4 ts Asafetida (optional)
2 tb Olive oil
3 c Chopped fresh green beans
1 ts Tumeric
1/4 ts Sea salt
1 c Uncooked basmati rice
3 1/2 c Water or vegetable broth

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. Saute for 3 minutes.

Add rice to green bean mixture in saucepan and saute 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.

Per serving: 279 cal, 7 g prot, 433 mg sod, 43 g carb, 9 g fat, 0 mg chol,
232 mg calcium

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini