Kitchari

Kitchari means mixture and is a dish used in ayurvedic cooking. It's made from a blend of basmati rice and mung beansl and is designed to be very gentle on digestion. Kitchari can be made many different ways…I love it with carrots and fennel, but feel free to add any veggies you like (cauliflower, Brussels sprouts, butternut squash, etc).

Kitchari
1 tsp olive oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp turmeric
1 tsp freshly grated ginger
1/4 cup brown basmati rice
1 cup sprouted mung beans
3-4 carrots, cut into 1 inch cubes
1-2 Fennel bulb cut into 1 inch cubes
Bunch of kale, chopped

Directions
Heat the oil in a large pot and add the seeds. When seeds start to “pop”, stir in the other spices and ginger and brown for a minute.

Add the rice and the sprouted mung beans and stir to coat.

Add 4-6 cups of water (or broth) and heat to just before a boil.

Lower heat and simmer, covered for 20 minutes. add hard vegetables (fennel and carrot) and cook another 20 minutes.

Finally, add chopped greens for final few minutes just to steam them.

Serve topped with roasted sweet potatoes and sliced avocado.