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 Triple Chili Veggie Pilau 
 
Yield: 4-6 servings (about 7 cups)

This curried rice dish is bursting with vegetables and three varieties of fresh chilies. Basmati rice is widely available these days, at health food stores, Indian markets, and many super markets. It is a natural white rice that is very easy to digest. This dish is known by the yogis to be helpful for the kidneys and digestion. I love it best served with Blissful Beets and a scoop of cottage cheese or yogurt.

If your palate isn’t quite up for all the chilies, you can reduce the heat by deveining and deseeding the chilies (wear gloves or oil your hands first to protect your skin from the potent oils; wash your hands afterwards), or by using only Anaheim chilies (which are really quite mild).

¼ cup olive oil or ghee
2 medium onions, thinly sliced
¼ cup finely chopped fresh gingerroot (peeled)
1½ tsp. turmeric
1 tsp. caraway seeds
¼ tsp. celery seeds
2 tsp. poppy seeds
2 Anaheim chilies, chopped
1 yellow chili, chopped
2 serrano chilies, chopped
1 cup basmati rice, rinsed clean and well drained
2 cups water
4 cups chopped assorted vegetables (broccoli, carrots, zucchini, green beans, asparagus, red radishes, cauliflower, fresh peas… are all good)
1/2 tsp. salt

Heat oil or ghee in bottom of 2-quart or larger-sized saucepot over medium-high flame. Sauté onions and ginger until quite soft and lightly browned. Add spices and continue to cook stirring constantly, for 1-2 minutes. Add chopped chilies and sauté a little longer, adding a touch more oil if needed to prevent sticking. Now add rice and cook just a couple minutes more, until the rice is slightly toasted. Add vegetables, water and salt and bring to a boil. Immediately cover and turn the flame to low. Cook for 10 minutes. Remove from heat and let sit another 8 minutes. Remove lid, fluff lightly, and serve.
 
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