Yogi Bhajan’s Parsley Pilau

KRI October 2019 Recipe of the Month

Taken from From Vegetables, With Love: Recipes and Tales from a Yogi’s Kitchen
(Revised and Expanded New Edition) by Siri-Ved Kaur Khalsa

Yogi Bhajan’s Parsley Pilau

• ½ cup ghee or oil
• 3 large onions, thinly sliced
• ½ cup finely chopped fresh ginger
• ½ bulb garlic, chopped
• 1½ tablespoons crushed red chiles
• ¼ teaspoon black pepper
• ½ teaspoon caraway seeds
• 1½ tablespoons cumin seeds
• 1 teaspoon ajwain
• 1 tablespoon turmeric
• 1½ teaspoons basil
• ½ cup Bragg Liquid Aminos
• 3 cups parsley flakes
• 3 medium potatoes, chopped
• 3 cups basmati rice, rinsed and drained
• 8 cups water

Heat ghee in a wok or skillet over a medium-high flame. Add onions, ginger, and garlic. Sauté until well done. Lower heat slightly and make a pool of ghee in the center of the onions. Add chiles, pepper, caraway seeds, cumin, ajwain, and turmeric. Let spices sizzle for a minute or two, and then add Bragg Aminos and parsley. Stir and add potatoes. Stir and add drained basmati rice. Sauté 2–3 minutes, stirring constantly. Add water and bring to a boil. Cover and reduce the flame to low. Cook for 20 minutes. Remove from heat, stir gently with a fork, cover and let sit for 10 more minutes

Yield: 6–8 servings

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