Vegetable Rice

1 tsp Fennel seed
1 tsp Garlic powder
1 tsp Pepper, black
1 tsp Turmeric, ground
12 beans (4" long) Green Beans (snap)
0.25 cup, chopped Carrots, raw
0.50 cup, chopped Onions, raw
1 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average
0.25 cup, halves and whole Cashew Nuts, dry roasted
3 cup (8 fl oz) Water, tap
0.50 cup White Rice, medium grain
1 serving Garam Masala
1 serving coriander powder
1 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
1 tsp Chilli Powder (Mild)
1 serving Eden Turtle Black Bean
1 serving Bay leaves dried (serving size 1 leave)
4 gram Swad Ginger powder 10g = 0.35oz
1 tsp Purity Farms Organic Ghee / Clarified Butter 1 tsp/5g=1serv
Salt as per requirement

add in a blend of veggies of your taste

Slow cook the black turtle beans.
In a wok, add ghee, roast fennel seeds, black pepper and bay leaves.
Add chopped onions, saute till it lightens;
add in the chopped veggies (green beans/ carrots/ capsicum/ tomatoes/ plus similar ones), add a tspn of salt; saute them till the butter comes off;
add ginger and garlic powder followed by the
powders in the order- turmeric, red chilli powder, coriander powder and garam masala; mix for a min;
pour in 3 cups of boiled water;
add in washed rice, stir and let it cook for 10 min;
the black turtle beans will be cooked by now, strain and add them to the wok.
garnish with dry roasted cashews and coriander leaves and enjoy the dish!

Serving Size: makes 5 1-cup servings