Ayurvedic Vegetable Rice with Dates and Cashews

Ingredients

• 20 g Ginger
• 2 tbsp Ghee
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• 1 tsp ground cardamom
• a pinch cinnamon
• 200 g ORYZA (Jasmine rice)
• Salt
• Pepper
• 4 Carrots
• 300 g Zucchini (1 large zucchini)
• 3 spring onions
• 10 g parsley (0.5 bunch)
• 10 g coriander leaves (0.5 bunch)
• 8 dried dates (pitted)
• 30 g cashew nuts
• 2 tbsp lemon juice

Instructions

1. 1.

   Peel and finely chop the ginger. Heat 1 tbsp ghee in a pot, add the ginger and 1 tsp of each spice plus a pinch of cinnamon; sauté over medium heat for about 2 minutes.

2. 2.

   Add the rice, stir for 2 minutes, then pour in 400 ml water and bring to a boil. Reduce heat to low and cook the rice for about 15–20 minutes, stirring occasionally. Season with salt and pepper.

3. 3.

   Meanwhile, wash and dice or slice the vegetables into small cubes or rings. Wash, dry, and chop parsley and coriander. Cut dates into small pieces. Toast cashew nuts in a hot pan without oil over medium heat for 3 minutes.

4. 4.

   Heat the remaining ghee in a pan, add the vegetables and dates with ¼ tsp turmeric and cumin each; sauté for about 5 minutes over medium heat. Season with lemon juice, salt, and pepper.

5. 5.

   Combine the rice with half of the cooked vegetables and herbs. Serve the rice topped with the remaining vegetables, herbs, and cashew nuts.