1. Sauté chopped onions in oil. 2. When golden brown, add cinnamon, bay leaf, cumin, rice and vegetables. 3. Sauté two minutes and add 3 cups of water. 4. Bring to a boil, add salt, and coconut milk (if using) and simmer, covered, over low heat. 5. Cook for 20 minutes (35-40 minutes for brown rice). 6. Garnish with coriander leaves or sliced green onions, and serve alone with chutney or with dhal. 7. Source: Vegetarian Tastes of Toronto, p. 30. ---------------------------------------------------------------------------
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