Basmati rice is tossed with fresh peas, carrots, tomatoes and corn and seasoned with lemon juice, ginger and chilies. Peanuts, sesame seeds and sunflower seeds add a nuttiness as well as a crunch to this hearty Indian classic. This recipe comes to us from Desi of Healthy Vegetarian Foods.
- 1 tablespoon sunflower oil
- 1 onion, chopped
- 1/2 teaspoon fresh ginger, minced
- 1-2 green or red chilies
- 1 tomato, chopped
- 2 carrots, finely grated
- 1 cup fresh peas, shelled
- 1 cup frozen peas, thawed
- 1 cup corn, cut from the cob
- 1 1/2 cups peanuts
- 1/6 cup sunflower seeds
- 1/6 cup sesame seeds
- 1/2 teaspoon sugar
- 1 tablespoon lemon juice
- salt and pepper, to taste
- 2 cups basmati rice, cooked according to package directions
Place the oil in a frying pan over medium-high heat. Add the onions, ginger and chilies if using. Stir fry for 3-5 minutes, or until the spices soften and begin to become fragrant.
Add the tomatoes to the pan and stir until combined. Add the carrots, peas and corn and allow to cook for 2-3 minutes, or until the corn begins to soften.
Add the peanuts, sunflower and sesame seeds to the pan. Cook, stirring, for 2-3 minutes more.
Season the veggies with the sugar, lemon juice and salt and pepper to taste.
Add the cooked basmati rice to the pan and toss until thoroughly combined, taking care to ensure the seasoning and veggies are evenly distributed. Divide into 6 portions and enjoy.