Spicy brown rice with green beans and fresh herbs from Madhur Jaffrey's World Vegetarian: An Unrivalled Sourcebook of Over 600 Recipes and Ingredients from All Over the Globe by Madhur Jaffrey

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Notes about this recipe

  • Breadcrumbs on August 14, 2011

    p. 39 This was totally delicious. My shallots were sweet and fresh from the market, first of the season. I went w the full 2 tsp of finely chopped green chili and I used the herbs that were suggested however I did up the ante w the chives as mr bc brought in a big handful so I likely added about 3 tbsp. I spritzed our plated dishes w some additional lemon juice. Just a delightful dish that worked beautifully w our grilled pork tenderloin that I’d marinated in a garlic/chili/pomegranate mixture. Yum!

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