Cumin And Curry Leaf Creamy Risotto

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 tablespoon grapeseed oil
• 1 tablespoon sesame oil (not the dark)
• 15 curry leaves (washed, dried, and julienned)
• 2 green chilies (washed, dried, and sliced thin)
• 2 tablespoons cumin seeds (jeera seeds)
• 1 tablespoon black mustard seeds
• 2 onions, diced
• 8 ounces mushrooms, diced
• 4 carrots, peeled and grated
• 2 cups jasmine rice (uncooked)
• 4 cups milk
• 15 ounces chickpeas, canned (or other legume of your choice)
• salt

Recipe

• 1 prepare for the milk to be warmed through either in a saucepan on the stove or in the microwave.
• 2 in a large pot over medium heat, add the grapeseed oil, sesame oil, curry leaves and green chilies, and saute for about 2 minutes until it sizzles. add the cumin seeds and mustard seeds and allow to cook for another 2 to 3 minutes. watch closely--don't allow it to burn.
• 3 add the onions, mushrooms, and carrots to the pot. lightly salt. saute until onions are translucent. do not allow to burn.
• 4 add rice to the pot. stir well to combine. saute mixture for a few minutes until all liquid is absorbed. adjust heat to medium-low.
• 5 begin adding milk, a little at a time (1/4 - 1/2 cup or so), stirring constantly. add milk in small amounts for about 20 minutes until rice has absorbed enough moisture to adequately cook through. if you have added all 4 cups of milk and your rice is still not cooked, continue, adding water. taste and adjust salt. stir in drained, rinsed chickpeas.
• 6 serve to suit your tastes--perhaps topped with chopped cilantro, chopped fresh onions, tomatoes, cucumber, yogurt, raita, etc.