Brownrice pulao

Ingredients

•	Brown rice	1 1/2 cups
•	Fresh coriander leaves,chopped	1 1/2 cups
•	Fresh mint leaves,chopped	1/2 cup
•	Garlic,chopped	8 cloves
•	Green chillies,chopped	2
•	Olive oil	1 tablespoon
•	Cinnamon	1 inch stick
•	Green cardamoms	3
•	Cloves	6-8
•	Ginger,chopped	1 inch piece
•	Carrot,scraped and cubed	1 medium
•	Cauliflower	7-8 small florets
•	Salt	to taste
•	Vegetable stock	4 1/2 cups
•	French beans,1/2 inch pieces	4-5

Method

Soak brown rice in two and half cups of water for two hours. Drain and set aside.

For green chutney grind coriander leaves, mint leaves, garlic and green chillies to a fine paste.

 Heat oil in a pan. Add cinnamon, green cardamoms, cloves and ginger and sauté till fragrant. Add carrot, cauliflower and brown rice and mix well.

Add three tablespoons of green chutney and salt and stir to mix well.

Add vegetable stock and French beans and mix well.

When the mixture comes to a boil, reduce heat, cover and cook till the rice/quinoa is done. Serve hot. 

Vegetable stock recipe:

Ingredients

1 to 2 onions
2 to 3 carrots
3 to 4 celery stalks
4 to 5 sprigs fresh thyme
1 bay leaf
1 small bunch parsley
1 teaspoon whole peppercorns
Optionals: leeks (especially the green parts), fennel, tomatoes, mushrooms, parsnips.          Method:

Roughly Chop All The Vegetables, Cover with Water and Simmer, Cook for One Hour or So, Strain and Store also can store the leftover and freeze them to use later.

Additional Notes:
Roasting and Sweating - Two ways to add more flavor to your broth are to roast the vegetables beforehand or to let them sweat (start to soften and release their liquids) for a few minutes over the heat before adding the water.

Saving Vegetables for Broth – Pl. keep a sealable bag in the freezer where you can throw vegetable odds and ends: vegetables that have wilted beyond saving, the green parts from leeks, trimmings from carrots, and so on. Once the bag gets full, use the contents to make broth.