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Quick Kichari - Complete Protein in a Rice Cooker Recipe

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This recipe for Quick Kichari - Complete Protein in a Rice Cooker, by , is from Easy Vegan for Busy Parents, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shersy Benson

Category:
Category:

Ingredients:  
Ingredients:  
2 cups dry rice (red rice or basmati)
1 cup split red lentils (moong dahl)
1 large tsp coconut oil
1-2 cups chopped vegetables (chopped evenly about a thumb's width apart- using fresh organic vegeatbles such as beets, sweet potato, brocoli, cauliflower, carrots, etc. If you use leafy greens, add them at the very end so they don't overcook.)

Spices (to save time, you can premix the dry spices and scoop out a spoonful or two):
2 tspn cumin
1 pinch tumeric
1 pinch Anise seeds
1 pinch coriander
1 pinch sea salt
1 pinch powdered or freshly grated ginger
chili pepper to taste

Directions:
Directions:
Add the oil and spices into your rice cooker
Add rice, lentils, water, chopped vegetables
Turn on

Once it is done cooking, you can add some spinach leaves or destemmed kale leaves, mix in and place the lid on for an additional few minutes. The heat will gently steam them.

If you have a little extra time (and want to dirty a frying pan) it's always better to warm up a pan with coconut oil and place the spices and oil together. when the seeds start popping you know it is done. At that point you can add the spices to the rice cooker to create a deeper and more elaborate flavor profile.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5 minutes prep, cook for 20 minutes
Personal Notes:
Personal Notes:
This recipe was taught to me by a Swami and a nun in training from the Himalayas. I worked with them for a couple years and toured with them around the world. We would only eat aryuvedic food, and this was a staple for quick lunches while we were working long hours.

Lunch is considered the largest meal of the day, and being Hindu vegetarian, we often used ghee instead of coconut oil, however, both are considered superfoods and brain foods and can be used interchangeably for most things in aryuvedic cooking. This combines a full and complete protein, a filling and flavorful entree, and an assortment of veggies to brighten up any day. This is especially popular on the cool fall and winter days when we worked long hours.

 

 

 

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