Simple steamed brown rice from Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook (page 133) by Dahlia Abraham-Klein

  • long-grain brown rice

  • EYB Comments

    Rice must be soaked 2 hours before cooking.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Persian eggplant stew (Khoresh bademjan); Sweet-savory chickpea curry; Afghan squash goulash (Borani kudu); Simmered red lentils with vegetables; Red lentil curry (Dal makhani); Indian spinach curry (Palak paneer); Mushroom curry; Chickpea dal in coconut broth; Persian yellow split pea stew (Khoresh ghemeh); Bengali potato & zucchini curry; Afghan cauliflower curry (Gulpi chalaw); Persian green-herbed stew (Gormeh sabzi); Okra curry (Okra bhaji); Curried green beans

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Rice must be soaked 2 hours before cooking.

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