Recipe: Kate's Confetti Rice

This is the dish that I became famous for amongst my friends. I used to make this and pop it in the fridge, and come home to my roommate looking sheepish and half the rice gone. Good thing I love nothing more than for people to enjoy the food I make. I've made this with so many different variations: variations on vegetables, grains, and levels of spices, even different oils. Here's the recipe (derived from Eat Taste Heal) that gave rise to the confetti rice crazy. Shown here with carrots, zucchini, and red chard as my choice of vegetables & italian parsley on top.

2 cups white basmati rice

4 cups filtered water

3 T ghee or olive oil

1 T grated ginger

2 t whole cumin seeds

1 T curry powder

1 cup chopped kale

1 cup chopped chard

3 T vegetable stock or filtered water

2 T finely chopped red bell pepper

2 T finely chopped yellow bell pepper

1 cup cooked chickpeas

3 T seedless raisins

2 T finely chopped parsley

2 T finely chopped cilantro

1 T (+) Bragg's amino acids (or substitute salt to taste)

black pepper

Rinse rice well. Combine rice & filtered water in large pot & cover. Bring to boil, turn down to simmer. stirring occasionally until water is absorbed, about 15 minutes. Heat the ghee in a large frying pan over medium heat. Add ginger & cumin seeds and saute for 3 minutes. Stir in the curry powder and cook for two minutes more. Add the kale, chard, peppers, vegetable stock and cook for 4 to 5 minutes more. To the vegetable mixture, add chickpeas, raisins, parsley, cilantro & Bragg's and stir well. Continue cooking briefly until all the ingredients are heated through. Add vegetable mixture to rice in a big bowl and mix well. Serve & enjoy!

• Vata: use adzuki beans in place of chickpeas and leeks in place of the chard.
• Pitta: use a combination of coriander, fennel seeds, chopped mint, cardamom and turmeric instead of curry powder. 
• Kapha: use buckwheat groats, amaranth seeds or quinoa instead of basmati rice.