Cream of the Crop Recipe Week 3: Pudina (Mint) Rice

 

Recipe of the Week:  Pudina (Mint) Rice!

Pudina (Mint) Rice by Nandita Venkatesan A fragrant, vibrant rice dish made with fresh mint, cilantro, and vegetables. This recipe is perfect for using leftover rice and comes together in under 30 minutes. Pudina is the Hindi word for mint and the cumin from Sourcery is perfect for this! Ingredients For the Mint Paste: - 1 large bunch fresh mint leaves (stems removed if tough) - ½ bunch cilantro, including tender stems - 2–3 green chilies, adjusted to your spice preference - ½-inch piece fresh ginger - 1–2 garlic cloves (optional) - 1 tbsp fresh grated coconut ( optional) - 1 tbsp roasted peanuts (optional, for added body and nuttiness) - Juice of ½ lime - 1 tsp oil or 1–2 tbsp water, just enough to blend into a smooth paste For the Rice: - 1 cup basmati rice, cooked and cooled (preferably day-old) - 2 medium carrots, grated - ½ cup green peas (fresh or frozen) - Salt, to taste For Tempering: - 1 tsp oil - 1 tsp ghee - 1 tsp mustard seeds - 1 tsp cumin seeds - Slightly less than ¼ cup peanuts Step 1.  Blend the mint, cilantro, green chilies, ginger, garlic (if using), coconut, peanuts (if using), lime juice, and just enough oil or water to make a smooth, thick paste. Step 2. Cook the basmati rice until just done. Spread it on a tray or large plate to cool completely so the grains stay separate. Pro Tip: Day-old refrigerated rice works best and leftover rice from takeouts is great for this. Step 3. Heat the oil and ghee in a large pan over medium heat. Add the mustard seeds. Once they begin to splutter, add the cumin seeds and peanuts. Sauté until the peanuts are golden and aromatic. Step 4. Add 3 tablespoons of the pudina paste and sauté for 3–5 minutes until it thickens, the raw smell disappears, and the oil begins to separate slightly. Step 5. Mix in the grated carrots and green peas. Cook for 2–3 minutes, keeping the vegetables slightly crisp to retain their sweetness and color. Add the cooled rice and salt. Gently fold everything together until the rice is evenly coated with the mint mixture without breaking the grains. Serve with cilantro and a squeeze of fresh lemon.  About Nandita       A recent transplant to the UWS, Nandita enjoys getting involved in her neighborhood and getting outdoors. While she mostly makes Indian food, she loves making simplified versions of dishes that are easy to prepare on weekdays and incorporate local ingredients. Her go-tos are fun and tasty vegetable and lentil stews. Favorite dishes include rhubarb rice, aloo saag, cabbage kootu (a rich and thick cabbage, peas, and carrot stew).