Indian Pulao and Parsley Chutney

From the Enchanted Broccoli Forest

Takes 50-60 minutes to prepare

3 Tbs butter or substitute

2/3 cup shredded coconut

2 cups raw brown rice

1 tsp turmeric

1/2 tsp ground coriander

2 medium-sized carrots, diced

1 tsp salt

3 1/4 cups boiling water

1 2 1/2 inch piece of cinnamon stick

1 minced green pepper

1 minced sweet red pepper

1/2 cup raisins

1 1/2 cups chopped toasted nuts (like pistachios!)

1) Melt the butter in a large, heavy saucepan. Add the coconut, rice, turmeric, coriander, carrots and salt. Stir and cook these all together over a medium-low flame for 5-8 minutes. 

2) Add the boiling water and cinnamon stick. Stir, cover, and let simmer (low heat) for 15 minutes.

3) Stir in the peppers and the raisins, cover, and let it simmer until the rice is tender (approx. 15-20 minutes more). Transfer to a serving bowl, top with nuts.

Parsley Chutney

2 packed cups fresh-minced parsley

1/2 tsp salt

1 1/2 tsp grated fresh ginger root

4-6 cloves crushed garlic

3 Tbs crushed dried mint

2 Tbs fresh lemon juice

1/2 cup firm yogurt (or substitute)

cayenne pepper

Combine everything in a blender or a food processor fitted with its steel blade

Puree

Cover tightly and refrigerate