2 Tbsp Olive Oil
1 Onion, chopped
2 tsp Garlic, diced
1 Tbsp Ginger, diced
1 Lg Red Chile, finely chopped
1 tsp Cumin
1/2 C Slivered Almonds
1 1/2 C Badmati Rice
2 Carrots, cut into small pieces
1 Butternut Squash, peeled and cut into small pieces
1 Sweet Potato, peeled and cut into small pieces
2 Tbsp Nutritional Yeast (optional)
Handful of Cilantro, chopped
Put the oil in a cast iron skillet iver high heat. Add the onion, garlic, ginger and red chile pepper. Cook for 3 minutes. Add in cumin and almonds, cook for 3 more minutes.
Add the rice and stir until it is coated and starts to turn golden brown. Add the carrots, squash and sweet potato. Stir in 3 cups of water and stir well. Season with seal salt to taster. Bring to a boil, then reduce heat to low and cover. Cook for 20-25 minutes or until all the liquid is absorbed.
Remove from heat and stir in the nutritional yeast and cilantro. Squeeze lime juice over the top.
Optional : Serve with sour cream or feta cheese.