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Kabouli

Yield: 4 -6

Ingredients and directions for this recipe

1 c TVP chunks
2 c Water
4 lg Carrots
1 tb Cooking oil; up to 3
1 lg Onion; thinly sliced
1 ts Cinnamon
1 1/2 ts Powdered cardamom
1/2 ts Powdered cloves
1 ts Allspice
1 Bay leaf; (optional)
1/2 c Water
1 c Black currants
2 c Basmati rice

A sweet and savory Afghanistan dish.

Soak dry TVP in 2 cups water for 15 min. or longer. Cut carrots in half.
Slice each half lengthwise, thinly. Heat oil in a wide, low pot with a
tight-fitting lid and saut? thinly slice onions until brown. Add TVP and
brown further, for one minute. Add all spices and stir.

Add a 1/2 cup water. Simmer for 5 minutes.

Add carrots, currants, rice and salt. Add enough water to cover the entire
mixture (about 3-1/2 cups). The water level should be 1 inch higher than
the rice.

Bring to a boil, then simmer on low heat, for 20 minutes with the lid
closed tightly. When cooked, rice should separate and fluff.

Serve with salad, etc.

See also:
Previous recipe Kabocha Squash Chowder
Next recipe Kabseh

Or try one of these recipes:
Diabetic Mushhroom Sauce
Philly Jalapeno Cream Cheese