Kitchari
Ingredients
Method
Rinse then soak the rice and split mung beans for at least two hours. Drain the soaking liquid and rinse again.
3/4 C white basmati rice 3/4 C split mung beans 1 large handful cilantro leaves 2 Tbs unsweetened shredded coconut 1 inch ginger piece chopped 1/2 C water 3 Tbs ghee (clarified butter) 6 cardamom pods 10 peppercorns 5 cloves 1 large cinnamon stick 3 bay leaves (fresh if possible) 1/2 tsp turmeric 1/2 tsp Himalayan salt 1 small sweet potato diced 2 medium carrots diced 4 C water
In a blender or food processor, combine the cilantro, coconut, ginger, 1/2 cup of water and blend until smooth.
Heat up ghee in a large pot on medium heat. Add cardamom, peppercorns, cloves, cinnamon stick and bay leaves and sauté until fragrant. Add the mixture from the blender and heat for about a minute. Add turmeric, salt, potatoes, carrots, rice, mung beans and four cups of water. Stir then bring to a boil. Cover and simmer for about 30 minutes or until the rice is soft.
Miso Corn Chowder
Ingredients
Method
Rub corn with half of the olive oil and sprinkle with salt and pepper. Grill over medium heat on a BBQ or stovetop grill until slightly charred and browned (about 12 minutes). Set aside to cool. Once cooled, slice off the kernels. In a soup pot, add celery, carrot, onion, remaining olive oil and sauté until the onions are soft. Add the garlic until fragrant (about a minute). Add the potatoes and water then bring to a boil. Cover and simmer until the potatoes are tender. Take the pot off the heat and add the corn, cilantro and miso paste and stir until the miso paste dissolves. Ladle three cups of the soup into a blender and process until the mixture becomes smooth. Add back to the pot and stir. This step can also be done with an immersion blender right in the pot. Season with salt and pepper to taste.
5 ears of corn peeled and washed 3 stalks celery diced 3 small carrots diced 1 white onion diced 2 C potatoes diced 2Tbs minced garlic
1/2 C chopped cilantro 1/3 C white miso paste 4 C water 3 tablespoons olive oil dash of Himalayan salt few grinds of fresh pepper
FALL 2017 pei-living.ca
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