Biribi Cocktail
INGREDIENTS:
2 c Uncooked brown rice
1 ts Tumeric
2 ts Salt
4 c Water
4 Onions
3 tb Ghee or 6 Tbsp. butter
2 ts Garam masala
2 ts Ground coriander
2 ts Poppy seeds
2 ts Mustard seed
1/2 ts Chili powder
1 cn Tomatoes
1/4 lb Green beans or okra
Pepper
2 c Uncooked brown rice
1 ts Tumeric
2 ts Salt
4 c Water
4 Onions
3 tb Ghee or 6 Tbsp. butter
2 ts Garam masala
2 ts Ground coriander
2 ts Poppy seeds
2 ts Mustard seed
1/2 ts Chili powder
1 cn Tomatoes
1/4 lb Green beans or okra
Pepper
Put the rice, tumeric, salt and water into a heavy-bottomed saucepan and bring to a boil; then turn down the heat, put a lid on the pan, and leave the rice to simmer gently for 40 minutes. While the rice is cooking, peel and chop the onions and saute them in the ghee or butter for 10 minutes, until they're soft and golden but not browned. Stir in the garam masala, coriander, poppy seeds, mustard seed, and chili powder and cook for 2 minutes. Add the tomatoes and cook gently for another 10 minutes. Preheat the oven to 350 degrees F. When the rice has cooked sufficiently, add the tomato mixture to the saucepan and also the green beans or okra; mix lightly with a fork. Season with salt and pepper. Transfer the mixture to an oven-proof dish and bake, covered, for 20-30 minutes.