Central Asian Rice And Bean Stew Food
CENTRAL ASIAN RICE AND BEAN STEW
Steps:
- In a large heavy pot, heat the oil or fat until very hot. Add the onions, lower the heat to medium, and cook, stirring occasionally, until lightly golden, about 10 minutes. Add the potatoes and carrots and cook, stirring occasionally, for 10 minutes.
- Stir in the tomatoes, then add the cumin, chile, salt, and pepper and stir well. Add 2 cups of the boiling water or stock and bring to a boil. Let boil vigorously for several minutes, then stir in the dal. Once the mixture has again returned to the boil, lower the heat, cover, and simmer until the mung beans are tender, 30 to 40 minutes, stirring every 10 minutes or so to prevent sticking. Add more boiling water or stock if necessary.
- When the beans are done, stir in the cooked rice. The mixture should be moist; add a little hot water or stock if necessary. Taste for seasoning. Serve hot, garnished with sprigs of fresh mint (if available) and accompanied by plain yogurt.
- Alternative: An Uzbek version of this stew includes lamb: Cut 1/2 pound lean lamb into small cubes. Add the meat several minutes after you begin sautéing the onions. You may wish to increase the salt and pepper.
CHINESE FRIED RICE WITH BEANS
This is not authentic Chinese fried rice but as far back as I can remember ,my mom has always made this for us as well as for anyone who has always requested it. Very delicious and it goes great with Chinese chilly chicken.
Provided by UmmAzhar
Categories Lunch/Snacks
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Wash and soak rice for half an hour.
- Par boil rice in water to which 3 tsps of salt has been added.
- Drain well and if possible spread it out on a clean tea towel to dry and let the grains separate.
- In a large wok add 2 1/2 tbsp oil and stir fry the chopped onions,the carrots, beans, peppers and chicken for 1-2 minutes.
- Add the soya sauce, pepper powder and salt to taste.
- Add the melted stock cube.
- **Keep in mind that SOYA SAUCE AND THE STOCK CUBE HAVE ADDED SALT IN IT so go by your judgment**.
- Add the cooled rice to the wok and mix with a light hand so as to not break the rice.
- Sprinkle with the chopped green spring onions.
- Place on low heat for 10 minutes till rice is done.
- Scramble a egg and serve on top of the rice.
- Serve steaming hot!
Nutrition Facts : Calories 841.9, Fat 17.2, SaturatedFat 2.6, Cholesterol 0.2, Sodium 4201.8, Carbohydrate 154.8, Fiber 10.2, Sugar 6.9, Protein 18
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