Recipe - Vegetable Pilau Special

One half cup Longgrain brown rice
Sea salt to taste
1 teaspoon Tumeric
2 ounce Fresh green beans
1 small Carrot
1/3 cup Shelled peas
1 small Onion
1 small Garlic clove
1 Piece ginger root
(One fourth to One half inch)
1 small Tomato
1 tablespoon Margarine (vegan)
1 teaspoon Coriander
1 teaspoon Ground cumin
One fourth teaspoon Garam masala
One fourth cup Slivered almonds

Cover the rice with boiling water and leave to soak for several hours.
Drain, rinse, cover with water, add a little salt and the tumeric, bring to
the boil, then lower heat, and cook until the water is absorbed and rice
tender, about 20 minutes.

Meanwhile, chop the beans and carrot. Steam them and the peas until
just tender. Drain and set aside.

Chop the onion. Crush the garlic. Grate the ginger finely. Chop the
tomato.

Heat the margarine in a pan and add the onion. Saute until beginning to
brown. Add the garlic and ginger and cook for a minute longer.
Lower heat and stir in the spices. Then add the tomato and cook for a
minute longer. Remove from heat and stir in the cooked vegetables.

Place half the cooked rice on the bottom of a greased ovenproof dish, spoon
the vegetable mixture over it, then top with the other half of the rice.
Cover the dish (if it has no lid then use foil) and bake it at 350 degrees
F (180 C) Gas Mark 4 for about half an hour.

Toast the almonds under a hot grill (broiler) until lightly browned. When
the pilau is ready and dished up, sprinkle the almonds on top.

* Source: The Single Vegan by Leah Leneman * Typed for you by Karen
Mintzias