My Winter Kitchari

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My Winter Kitchari

Yield: 2-3

Author: Stephanie Hamill

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Kitchari is my go-to whenever I am feeling out of balance. It is tasty, comforting and healing.

Ingredients

• 1/2 c Basmati rice, rinsed
• 1/2 c split mung dal, rinsed
• 1 T ghee
• 1 t Winter spice blend
• 1 celery stalk, diced (optional)
• 3 c water
• 2 c seasonal vegetables
• 1 T olive oil
• salt and pepper to taste
• Coco aminos (optional)

Instructions

1. Preheat the oven to 375˚F.
2. Melt the ghee in a dutch oven on medium heat; add winter spice blend and stir until aromas are released and make the kitchen smell amazing.
3. Sauté celery in the ghee and spice mix if desired, then add rinsed Basmati and mung making sure to coat all grains with the mixture (spice hug!).
4. Add the water, turn to high heat, and bring to a simmer. Once simmering, turn heat to medium low, cover and simmer for 20 minutes.
5. While the rice and mung are simmering, chop your seasonal veggies (I used 1 Japanese purple sweet potato and a handful of Brussel sprouts), then toss in olive oil, adding salt and pepper to taste.
6. Roast in the preheated oven for 2o minutes.
7. When the veggies have about 5 minutes left, check the consistency of the rice and mung. If it looks too dry, add water until it reaches the consistency you desire. Taste to make sure the beans and rice are firm but tender.
8. Place a palm size serving of the rice and mung in a bowl and top with the roasted vegetables. Add a splash of coco aminos, lime and pepitas if desired.

Notes

This is not a traditional kitchari. I love the taste and texture of the roasted the veggies on top of the smooth, creamy rice and mung. If you want a more traditional kitchari, put the veggies in with the rice and mung as they simmer in step 4.