North Indian Subzi

Name: North Indian Subzi
Ingredients: Clear Vegetable Stock; 7 ounces onions; 1/4 cup leek, sliced; 1/4 cup celery rib; 5 ounces carrots; 1/2 tablespoon fresh ginger, crushed; 1 tablespoon cilantro, chopped; 5 peppercorns; 1 bay leaf; 5 1/2 cups water; Subzi; 1/3 cup brown rice; 2 cups water; 1 ounce onion; 1/4 ounce garlic; 3/4 ounce carrot; 3/4 ounce French beans; 1 tablespoon sunflower oil; 3/4 ounce cauliflower; 1 1/2 teaspoons green peas, shelled; 1 teaspoon salt; 1 1/2 teaspoons white pepper

22 ingredients

6 steps

Ingredients

Clear Vegetable Stock
7 ounces onions
1/4 cup leek, sliced
1/4 cup celery rib
5 ounces carrots
1/2 tablespoon fresh ginger, crushed
1 tablespoon cilantro, chopped
5 peppercorns
1 bay leaf
5 1/2 cups water
Subzi
1/3 cup brown rice
2 cups water
1 ounce onion
1/4 ounce garlic
3/4 ounce carrot
3/4 ounce French beans
1 tablespoon sunflower oil
3/4 ounce cauliflower
1 1/2 teaspoons green peas, shelled
1 teaspoon salt
1 1/2 teaspoons white pepper

Directions

1

First step (prepare in advance) is to combine all the stock ingredients in a pot and bring to a boil.
2

Reduce the heat and allow to simmer for 40 minute Strain the stock, discard any residue and allow to cool. Set aside.
3

While the stock is being made, cook the brown rice according to package directions with the water and then puree it. Allow to cool. Set aside.
4

Second step (ready to make dish) is to chop the onion, garlic, carrot and French beans. Set aside. Have stock and rice at the ready for later steps.
5

Heat the sunflower oil in a saucepan then saute the onion and garlic until they turn light brown. Add the chopped vegetables, cauliflower and green peas. Adjust the taste with salt and pepper and saute for another 1 min over low fire.
6

Add the pureed brown rice and vegetable stock. Simmer until the vegetables are fully cooked. Transfer to a serving bowl, garnish with cilantro leaves and serve hot.