SAUTÉED SPRING VEGGIES WITH BASMATI & LENTILS
Beans and rice are a staple in the Ayurveda diet. It is easy on the digestive system providing a complete protein.
Cook basmati rice, boil water with salt/pepper and 1 T. ghee. Add rice and simmer until water absorbed (about 20) minutes, stirring occasionally.
While rice cooks, sauté onion, stalks of chard and dandelion greens, and bok choy for 5-7 minutes. Add chard and dandelion greens and cook for another 3-5 minutes. Add lemon juice.
Move the veggies off to the side of the pan. Heat the lentils on other side of pan.
How to make
½ cup BASMATI RICE
1 cup WATER
1 tsp. HINGVASTAK, optional
2 T. GHEE
½ small RED ONION
4 stalks & leaves, RAINBOW CHARD
1 small baby BOK CHOY
1 small bunch DANDELLION GREENS
¼ canned LENTILS
1-2 T. LEMON JUICE
A sprinkle of CARDAMOM
PINK HIMALAYAN & PEPPER, to taste
1 T. Shredded COCONUT
1 tsp. NUTRTIONAL YEAST