Instructions: Note 1: basmati or brown, 3 C cooked

Note 2: Original recipe used 1 tsp turmeric

Cook the rice in 2 C of water and cool. While rice is cooking, cut the potatoes into 1/4" pieces. Wash twice with water, draining each time.

In a large saucepan, heat oil and mustard seeds. When the seeds pop, add turmeric, potatoes, greens, 1/2 C water, and 1/2 tsp salt. Mix well. Cook over low heat for about 15 min or until the potatoes are soft. Combine the rice with the cooked potatoes. Add lemon juice, pepper and rest of the salt and mix well. Cook for an additional 3 min, then add honey, drizzling it over the dish then stirring it in well. Garnish with fresh coriander leaves.

Serve it as a lunch or light supper.

Prep Time: 30 min with pre-made rice

45 - 70 min with fresh rice

Serves 4 - 5

This makes a lot. It smells wonderful while cooking and tastes great!!

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