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SPRING KICHAREE with Burdock, Nettle & Vegetables

November 10, 2014

Saute until onions are fully cooked. Add small amount of water or broth if more moisture is needed during cooking process.

2 cups Onion, chopped small

 

8 cloves Garlic, fresh, minced

3 Tablespoons Sesame Oil

1 Tablespoon + 1 1/2 teaspoons Turmeric powder

1 Tablespoon Garam Masala* powder

1 Tablespoon Holy Basil

2 Bay Leaves, whole

1/2 teaspoon Black Pepper, ground

2 teaspoons Sea Salt

 

Add just barely enough water or broth to above mixture to cook the following vegetables. Add carrots first because they require a longer cooking time then add greens and mushrooms.

 

2 1/2 cups Carrots, chopped

8 cups Greens, chopped

~16 dried Shitake Mushrooms chopped (need to soak in hot or cold water for around 15 minutes before cutting to smaller pieces; save broth for future soup stock or use now)

 

Combine all of the above with the following and do not cook further.

 

4 cups Mung Beans cooked in Burdock Nettle Broth (separate recipe is available)

4 cups Brown Rice cooked in Burdock Nettle Broth (separate recipe is available)

2 Tablespoons Lemon Juice

 

*Garam Masala is an all-purpose spice blend used in Indian dishes. Typical ingredients include: coriander, cardamon, black pepper, cinnamon, cumin, caraway, cloves, ginger, nutmeg, etc.




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