recipes:side_dish:indian_rice_with_greens
Stem, de-vein, and finely slice
- 12 oz collard greens, Swiss chard, or kale
Dry roast
- 1 tsp cumin seeds
in a large non-stick skillet over moderately high heat. Add the greens and
- 2 Tbs of golden raisins
and stir-fry until bright green and wilted, 3-4 minutes. Stir in
- 2 Tbs of toasted slivered almonds
Season with salt and pepper and add to
- 2 cups cooked basmati rice
tags: vegetarian, vegan, pareve
source: The Vegetarian Table: India by Yamuna Devi
recipes/side_dish/indian_rice_with_greens.txt · Last modified: 2017/12/19 19:43 by admin