Radish and Brown Rice Pulao

Like many homes around the world, rice is a definite staple food in my kitchen. Though I sometimes just add a little butter and lemon juice, it's always a treat to dress it up. This is the first time that I have used radish in a rice dish, but it won't be the last. Serve with a bean dish, such as Channa Masala or Moong Dal, and an Indian flatbread for a very satisfying meal.

Radish and Brown Rice Pulao

1 cup of brown rice, washed and soaked overnight in water
5 red radishes, halved and sliced into small crescents
1 small tomato, seeded and finely diced
3 teaspoons of oil or butter
1 teaspoon of garam masala
1/4 teaspoon of cumin
1/4 teaspoon of ground coriander
1/4 teaspoon tumeric
dash of cayenne
2 cups of warm water
1/2 - 1 teaspoon of sea salt
1 - 2 tablespoons of finely chopped cilantro or parsley for garnishing

Drain the rice into a strainer, discarding the soaking liquid. Air dry for 10 - 15 minutes.

Heat a teaspoon of olive oil or butter (or a combination of both) in a wok or large saucepan. When hot, add the radish and stir and fry for a few minutes. Remove from the pan with a slotted spoon and set aside.

Add the rest of the oil/butter to the pan. Throw in the tomato and spice mixture, and stir and fry for a couple of minutes. Add the rice and stir-fry for a few more minutes.

Next, pour in the water, stir, and bring to a boil. Immediately reduce the heat to moderately low, cover and simmer for 15 minutes.

Transfer the radishes to the pan, along with the salt. Stir to combine, cover again and simmer for another 20 - 25 minutes, or until the liquid is absorbed. Let sit for 5 - 10 minutes, stir with a fork and serve it up with a garnish of fresh herbs.