- for the stirfry
- 1 1/2 tsp cumin seeds
- 1 1/2 tsp fennel seeds
- 3 tbsp oil for frying
- 1 tsp black mustard seeds
- 1 large onion, sliced or chopped
- 3 cloves of garlic, chopped fine
- 2 leeks, washed and sliced in thin halve moons
- 250 grams chestnut mushrooms
- 300 gr. kale chopped very fine
- 250 gr. fresh peas (or defrosted)
- 2 tsp chili flakes
- 1 tsp ground turmeric
- 1 tsp sea salt
- black pepper to taste
- for the rice
- 500 gr. wholegrain soft boiling rice (round grain)
- 1 pieces of turmeric root, peeled and chopped fine
- 1 slice of 2 cm. fresh ginger, chopped fine
- 1/2 tsp black pepper corns
- 1 liter cold water
- salt to taste
Start by washing the rice with cold water. Add the rice, the water, the fresh turmeric, ginger and black pepper corns to a large pot. Bring to boil and then turn heat to low and let simmer for 45 minutes (or 25 minutes if you use long grain rice).
Crush the cumin and fennel seeds in a mortar until they are fairly grounded. Heat the oil in a large frying pan, add the ground spices and the mustard seeds and stir-fry for a minute or two. Add the onion and cook another 5 minutes, stirring frequently, until the onion starts to soften. Add the garlic and cook for 2 more minutes while stirring.
Add the leeks, cook for 5 minutes or until soft, then add mushrooms. When the mushrooms start to get juicy add the chiliflakes, turmeric, black pepper and salt. Next add the kale, stir through and cook for 10 minutes more until tender. At last add the peas, cook another 2 to 3 minutes until warm and soft.
In the meantime the rice should be ready. Take of the heat and set aside for 5 minutes with the lid closed.
Taste and adjust seasoning to taste.
- serves: 4
- preparation time: 50 minutes