This recipe is an adaption of the 'traditional' Dutch nasi. It combines well with 'Simple Peanut Sauce'.1
The ingredients are fit for about two portions.
- 2 Cups (approximately 150 gram) (whole grain) rice.
- 2 Cups of mixed vegetables like for instance cabbage, carrot and mung sprouts.
- 2 Spoons ghī or sesame oil.
- 1 Teaspoon grated ginger.
- ¼ Teaspoon bay leaf powder.
- ¼ Teaspoon cumin powder.
- ½ Teaspoon tumeric powder.
- ½ Teaspoon coriander powder.
- ½ Teaspoon paprika powder.
- 1 Teaspoon roasted soy bean flower.
- ½ Litre water.
- 1 Spoon fresh parsley (or 1 teaspoon dried parsley).
- ¼ Teaspoon black pepper powder.
- 1 Teaspoon salt.
- Wash the rice and let it dry in a sieve.
- Heat the ghī or sesame oil and add the ginger, bay leaf, cumin, tumeric, coriander, paprika, soy bean flower (and dried parsley) and stir and fry them for a few moments.
- Add the cabbage, carrot and rice and stir and fry them for a few moments.
- Add the water and let everything cook on a moderate flame.
- When the rice and vegetables are half done and the water is half vaporated the mung sprouts can be added.
- Cook some more untill the rice and vegetables are done and the water is vaporated.
- Add the fresh parsley, black pepper and salt.