development – cumin rice with sweet peppers and asparagus


Dreamin’ about some cumin seed rice I’d made a while ago, I changed it up a bit…


2 1/2 c brown rice (cooked, I began with 1 cup dry rice)
2 tbs ghee (you could also use olive or coconut oil)
3 chicken sausages, chopped
5 mini sweet peppers, seeded and chopped
8-12 asparagus shoots, chopped
1/2 sweet onion, chopped
4 garlic cloves, pressed
2 tsp cumin seeds
1 tsp garam masala (I’m used Sukhi’s Garam Masala: a blend of Coriander, Cinnamon, Cardamom, Cumin, Black Pepper, Bay Leaf, and Clove)
1/2 tsp salt

1. In a large pan, warm ghee on medium heat and saute onion, asperagus, and sweet peppers for 6-8 minutes. Add cumin, garlic, and saute for a minute or two.

2. In a smaller pan, cook sausages. Add sausages to large pan. Turn off heat and stir in garam masala and salt.

3. Carefully stir in the rice and cover for a few minutes.

Serves 4-6

The explorer couldn’t get enough of this warm dish!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s