3 tb Vegetable oil or ghee

1 c Diced celery

1 ts Asafetida

1 tb Ginger, grated

1/4 ts Chili seeds

1 ts Cumin seeds

1 ts Garam masala

3 c Long grain brown rice

4 1/2 c Water

1 tb Soy sauce

1/4 c Raisins

1/8 c Cashews, toasted

1/8 c Peanuts, toasted

1/8 c Sliced almonds, toasted

1/8 c Sesame seeds, toasted

Saute first 3 ingredients together till celery and/or onion turns translucent. Add the next 4 ingredients and fry till spices begin to turn brown and you can smell them in the air. Add the rice and stir-fry till it begins to turn golden brown. Then add the next 3 ingredients, mix well with spoon and bring to a boil. Cover and turn heat down to medium-low so it maintains a gentle roiling boil for 10 to 15 minutes. Turn down and simmer for 15 to 20 minutes. Garnish with nuts and seeds before serving. Makes 6 to 8 servings. Kathy Hoshijo, "Kathy Cooks -- Vegetarian, Low Cholesterol Posted by Karen Mintzias