Paneer and Vegetable Rice

Rice is a revered grain in all of Asia. In India it is referred to as “Prana”- The breath of life - and is often the first solid food given to a baby. It features prominently at Hindu weddings, symbolizing wealth, abundance, fertility and prosperity; puffed rice is the last food put into the mouth of a deceased person, believed to feed the soul on its journey. This staple plays a role in religious ceremonies and celebrations, and sustains, employs and provides a source of trade for much of Asia. China and India are two of the largest producers and consumers of rice in the world. Cultivated for centuries, today, rice is grown on every continent except Antarctica.

The versatility of this modest grain demands respect; it graces the tables of the wealthy as well as humble homes too poor to afford much else. Rice preparations are diverse enough to satisfy breakfast, lunch, snack and dinner options. Few grains can boast being made into food (risotto, fried rice), beverages (rice wine, rice milk), and clothing. This grass cereal contains complex carbohydrates, no fat or sodium and is a source of protein. It is gluten free, easy to cook and provides a delicate, nutritious option for infants or people with digestive disorders. Of the brown and white varieties, the former is more nutrient dense with a higher vitamin, mineral and fibre content, while the latter is relatively inexpensive and can be stored indefinitely.

Rice features prominently in Asian cuisine. There are several varieties of rice, this recipe uses the basmati variety. My mother says, “Rice grains should be long and graceful, standing close like siblings, but never stuck together, and the trick is in pre-soaking the rice.” 

Skill Level: Easy

Serves: 4 -6

INGREDIENTS:

• 1 packet of paneer (available at most grocery stores) 
• 2 cups of boiling water with 1-2 tsp of salt to soak paneer 
• 4-5 Tbsp of cooking oil to fry paneer
• 20 green beans cut into small pieces
• 1 large red onion sliced
• 1 large carrot cut into small cubes
• 1 large red bell pepper cut into small pieces
• 1/2 a cup of frozen corn
• 2 Tbsp cooking oil to saute vegetables
• 2 cups of basmati rice
• 1 Tbsp of ghee (clarified butter) substitute w/ 1/2 Tbsp butter and 1 Tbsp oil
• 2 cups of boiling water
• salt to taste

METHOD:

Mixed vegetables with paneer

1. Cut all the vegetables into similar sized pieces
2. Add oil to a skillet and sauté onions until golden, add carrots and when cooked, add beans, corn and lastly the red pepper. Set aside
3. Cut paneer into cubes, add it to a bowl of salted boiling water let it stand for 15 minutes. (this step can be omitted if you are trying to reduce salt) 
4. Add oil to a pan and fry the paneer until the edges turn golden, drain with a slotted spoon and add it to the mixed vegetables. Season to taste

Rice

1. Drain all the water from the rice, heat a pan (with a well fitting lid), add ghee and   rice until all the grains are coated with oil. Add salt to taste
2. Add 2 cups of boiling water 
3. Cover, set heat to medium and allow to cook for 20-25 minutes 
4. Allow the rice to cool slightly 
5. In a large skillet add the rice and the mixed vegetables with paneer and mix together taking care not to break the grains of rice