Ingredients;

Brown Basmati Rice
Yellow Pepper
Sundried Tomatoes
Onion
Pinenuts
Tempeh
Mixed seeds (Pumpkin,Sunflower,Sesame)
Sunflower oil

Cook rice in saucepan
Saute pepper and onion in oil
Add pinenuts and seeds
Add tempeh chunks
When brown,take above and add to rice
Add sundried tomatoes and serve

Use dressing instead of tomatoes if preferred

Ingredients

Rice ( basmati or raw)- 2 cups
soaked overnight and cooked chick peas (Channa)- 3/4 to 1 cup
if using canned one use 1 can . I use the canned shtuff.
Coriander seeds- 3 tsp
Mustard seeds- 1 tsp
Ginger –1 tbsp
Coconut-4 tsp
4 Cardamon pods
2 cloves
1 onion
I clove garlic
Coriander leaves- 3 tsp chopped finely
Salt to taste
Lemon juice
For seasoning

Method

Wash ,cook the rice and keep aside.
Grind coconut,coriander seeds,mustard seeds,cardamon pods,cloves and ginger to a coarse powder/paste without adding water.
Heat oil/ghee in a pan add the onion and garlic. When brown add the spice seasoning. Fry for a minute and add channa and coconut to it. Keep in a slow flame for 5 minutes. Add lemon juice,salt and coriander leaves. Remove from fire and add the cooked rice to it. Mix it well and serve hot.