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Organic Brown Rice Kitchari adapts the rice-and-mung combination to short-grain brown rice, so it needs a longer cooking time than the basmati version.

The brown rice and split mung dal cook together with water, salt, and optional turmeric. There is no separate sautéing stage or spice tempering in the base recipe.

After cooking, the covered pot rests briefly before oil, ghee, or butter is drizzled over the top. The mung dal can be soaked in advance if time allows.

Ingredients

• 1/2 cup organic short-grain brown rice
• 1/4 cup split mung dal
• Salt to taste
• 1/4 teaspoon turmeric, optional
• 2 cups water
• 2 teaspoons flax oil, hemp oil, ghee, or butter

Method

Combine the brown rice, split mung dal, salt, optional turmeric, and water in a medium pot over high heat and bring to a boil. Reduce to a simmer, cover, and cook for 45 minutes. Remove from the heat and let the pot stand covered for 5 minutes. Drizzle with the oil, ghee, or butter before serving. Makes 2–3 servings.