1 cup Brown Rice
2 cups Water
2 teaspoons Mustard Seeds
2 teaspoons Cumin Seeds
1 tablespoon Olive Oil
1-2 teaspoons Salt
Soak rice for 1-2 hours (will help to activate the enzymes and help with digestion). Drain and rinse well. Boil water in medium pot. Pour rice in and turn to simmer. Cook until rice has fully absorbed water (about 20-30 minutes, depending on length and type of grain). Meanwhile, heat oil in small saucepan over medium heat. Add mustard seeds and cumin seeds and sauté until slightly browned (about 2-3 minutes). Set aside. When rice is done, turn off heat and let cool for about 10 minutes. Take off lid and fluff with fork while adding in seed mixture and sprinkling with salt.
This is a very traditional recipe, permutations of which are found in many Indian and Ayurvedic cookbooks. However, many instruct you to add the spiced oil while the rice is cooking. Indeed, the rice will absorb the spices more evenly; however, the more I’ve learned about the “smoke points” of oil I prefer to cook oils very very minimally, if at all. This is now the way I prefer to make this dish.
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