1 cup brown basmati rice
1 bunch asparagus, tough ends trimmed
1 fennel (anise) bulb, quartered
1 large zucchini, halved lengthwise
1 large red onion, peeled and quartered
2-4 cloves garlic, minced
grated peel and juice of 1/2 a lemon
2 Tbsp olive oil
1/4 cup fresh parsley, chopped
1 cup chopped roma tomatoes or whole cherry tomatoes
1 tsp ground cumin
fresh ground pepper
salt orBragg to taste
pine nuts for garnishing
Wash the rice then cook in a saucepan with 2 cups filtered water, covered, until done, about 35 minutes.
Meanwhile, prepare the vegetables. If grilling on the barbecue, toss in olive oil, grill, then chop into bite-sized pieces. If sauteing, chop raw vegetables into bite-sized pieces and stir fry separately in 1 Tbsp olive oil each batch. If roasting, toss large or small chopped pieces in olive oil and roast until cooked and slightly charred. Stir once or twice to prevent sticking or burning.
In a small bowl, combine the garlic, lemon zest, lemon juice, olive oil, cumin, pepper, and salt or Bragg. When the vegetables are cooked, place the rice in a large bowl and top with veggies. Season with salt and pepper, add parsley and tomatoes, then pour on the dressing. Gently stir everything together with a large spoon or salad tongs. Taste and adjust seasonings, and serve hot, warm or at room temperature, topped with pine nuts. Serves 4.
FOR INDIVIDUAL DOSHAS
VATAS a great Vata recipe
PITTAS omit garlic, tomatoes and black pepper; preferable to replace pine nuts with pumpkin seeds; reduce salt
KAPHAS replace zucchini with cauliflower florets; preferable to replace pine nuts with pumpkin seeds; reduce oil and salt