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Kitchen Tip : On electric stovetops, use flat-bottomed pans that make full contact with the element. A warped or rounded pan may be a conversation piece, but will waste most of the heat.

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

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Spicy Rice & Nuts Recipe

	Category	Spicy Recipes
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	Ratings	0

Ingredients And Procedures

3 tb Vegetable oil or ghee

1 c Diced celery

1 ts Asafetida

1 tb Ginger, grated

1/4 ts Chili seeds

1 ts Cumin seeds

1 ts Garam masala

3 c Long grain brown rice

4 1/2 c Water

1 tb Soy sauce

1/4 c Raisins

1/8 c Cashews, toasted

1/8 c Peanuts, toasted

1/8 c Sliced almonds, toasted

1/8 c Sesame seeds, toasted

Saute first 3 ingredients together till celery and/or onion turns translucent. Add the next 4 ingredients and fry till spices begin to turn brown and you can smell them in the air. Add the rice and stir-fry till it begins to turn golden brown. Then add the next 3 ingredients, mix well with spoon and bring to a boil. Cover and turn heat down to medium-low so it maintains a gentle roiling boil for 10 to 15 minutes. Turn down and simmer for 15 to 20 minutes. Garnish with nuts and seeds before serving. Makes 6 to 8 servings. Kathy Hoshijo, "Kathy Cooks -- Vegetarian, Low Cholesterol Posted by Karen Mintzias

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<h1>Spicy Rice & Nuts</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 tb Vegetable oil or ghee <P>1 c Diced celery <P>1 ts Asafetida <P>1 tb Ginger, grated <P>1/4 ts Chili seeds <P>1 ts Cumin seeds <P>1 ts Garam masala <P>3 c Long grain brown rice <P>4 1/2 c Water <P>1 tb Soy sauce <P>1/4 c Raisins <P>1/8 c Cashews, toasted <P>1/8 c Peanuts, toasted <P>1/8 c Sliced almonds, toasted <P>1/8 c Sesame seeds, toasted <P>Saute first 3 ingredients together till celery and/or onion turns translucent. Add the next 4 ingredients and fry till spices begin to turn brown and you can smell them in the air. Add the rice and stir-fry till it begins to turn golden brown. Then add the next 3 ingredients, mix well with spoon and bring to a boil. Cover and turn heat down to medium-low so it maintains a gentle roiling boil for 10 to 15 minutes. Turn down and simmer for 15 to 20 minutes. Garnish with nuts and seeds before serving. Makes 6 to 8 servings. Kathy Hoshijo, "Kathy Cooks -- Vegetarian, Low Cholesterol Posted by Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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