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     Title: Beet & Green Pepper Pulao
Categories: Indian, Pilafs
     Yield: 1 Batch

     3 tb Ghee
     2    Bay leaves
     1 lg Beet; sliced
     1 tb Lemon juice
     1 tb Cilantro; chopped
     2 c  Brown rice; pre-soaked
     1    Onion; sliced
   1/2 ts Mustard seeds
     2 lg Green peppers
     2    Brown cardamom pods; crushed
 3 3/4 c  Water
          Salt

 Heat ghee in a saucepan and fry the onion until golden. Add bay
 leaves, cardamom, and mustard and saute for 2 to 3 minutes. Stir in
 the beet and green pepper and fry for another 2 minutes or so. Add
 the rice and water together with the seasoning and bring to boil and
 cook for about 10 minutes. Lower the heat, sprinkle with the lemon
 juice and coriander, cover the pan and simmer for another 10 to 15
 minutes until the rice is cooked and the water has evaporated. Serve
 hot.

 Recipe FROM: <https://dev.himalayanacademy.com/media/books/
 monks-cookbook/web/toc.html>

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