The foodzie tasting box was an exciting entity I won in the Thanksgiving contest on Julia's blog. Thank you Foodzie and Julia! It contained two delectable, multi-layered Alfajores chocolate cookies, crunchy, melt-in-the-mouth caramel popcorns, parmesan flatbread crackers, colorful cranberry beans (with which I made this one-pot meal) and bacon peanut brittles, which I gave a friend, as I'm a vegetarian who doesn't eat bacon.
Ingredients: (serves 2)
cranberry beans - 1/2 cup
basmati rice - 1/2 cup
cabbage - 1/3 cup (grated)
carrot - 1/4 cup (grated)
mint leaves - 25 (fresh)
milk - 1 cup (fat free)
cashewnuts - 1 tbsp (broken)
bay leaf - 1
bay leaf - 1
fennel seeds - 1 tsp
pulao masala - 1/2 tsp
oil - 1 tbsp
green chillies - 3 to 4 chopped fine (adjust according to taste)
salt - 3/4 tsp (adjust according to taste)Method:
Soak cranberry beans overnight and boil/pressure cook until almost cooked, but not completely cooked. Drain and keep aside.
Heat oil in a saucepan. Add cashewnuts, bay leaf and fennel seeds. When it turns golden brown, add washed basmati rice and fry for a minute. Mix in carrot, cabbage and mint leaves. Fry for another minute and then add milk, pulao masala and salt. Allow to boil for a couple of minutes. Add prepared cranberry beans and microwave with a cup of warm water for 10 minutes.
