- 1 cup basmati rice
- ½ cup whole green mung beans
- ½ of a burdock root (approx. 8 in. long), may substitute with 2 carrots
- 1½ cups of fresh green beans
- 1 small zucchini
- 2 tablespoons ghee
- ½ teaspoon fennel seeds
- 1 tablespoon Kitchari Spice Mix
- 1 teaspoon fresh grated ginger
- ½ teaspoon of mineral salt
- 1 stick of kombu seaweed
- 6 cups of water
Wash rice and mung beans and soak for three hours or overnight. Drain soak water.
Wash and peel burdock root or carrots, and cut in your favorite way. Chop green beans and zucchini into bite size pieces—any way you like.
In a saucepan, warm the ghee over medium heat. Add the fennel seeds, Kitchari Spice Mix, and ginger, and sauté for one to two minutes. Add rice and mung beans and sauté for another couple of minutes. Then add the burdock or carrots, green beans, and zucchini, and sauté for another minute.
Add 6 cups of water and bring to a boil. Once boiling, add the salt and seaweed, and reduce heat to a medium-low simmer. Cover and cook until everything is tender (around 30–45 minutes). Add more water as needed to create the consistency of your liking. Garnish with fresh cilantro and add salt to taste.