The Energy Guide by Dr Libby Weaver is published by Macmillan Australia, RRP $39.99

Prep ahead:
• Soak rice and dhal
• Chop or grate broccoli
• Remove kernels from corn cob
• Grate zucchini and carrot
Cooking time: 40 minutes
Preparation time: 20 minutes, plus overnight soaking

BROWN RICE KITCHARI
Serves:6
1⁄2 cup (110 g) medium-grain brown rice
1⁄2 cup (105 g) split mung dhal (see Glossary)
2 tablespoons extra virgin coconut oil
1⁄3 cup (80 g) ghee (see Glossary)
1 brown onion, finely chopped
1 tablespoon grated ginger
1 tablespoon black mustard seeds
1 tablespoon black sesame seeds
2 teaspoons cumin seeds
2 teaspoons grated fresh turmeric or 1⁄2 teaspoon ground turmeric (see Glossary)
1 cup (85 g) grated or finely chopped broccoli
1 corn cob, kernels removed (1 cup/200 g)
2 zucchini, grated
2 carrots, grated
1.25 litres boiling water
sea salt
freshly squeezed lemon juice, to taste
chopped coriander leaves, to serve

“Kitchari is considered a food medicine, and this nourishing
meal is very gentle on the digestive system. It is delicious
reheated and can also be served as an accompaniment to
other dishes. Basmati rice can be used instead of the brown
rice and this will reduce the cooking time.”p.197
Wash the rice and dhal, then place in a bowl, cover with cold
water and leave to soak overnight. The next morning, rinse
and drain well.
Melt the coconut oil and half the ghee in a large deep frying
pan over medium heat, add the onion and ginger and cook for
10 minutes or until the onion is soft and golden – don’t rush this step
as the gently cooked onion adds a lovely sweetness to the dish.
Add the seeds and turmeric and cook for 1 minute or until the
seeds start to pop. Add the broccoli, corn, zucchini and carrot
and stir until the vegetables are well coated in the spices.
Stir in the drained rice and dhal, then add the boiling water and
a good pinch of salt. Bring to the boil over high heat and boil for
20 minutes or until tunnels form in the rice and most of the liquid
has been absorbed.

Reduce the heat to low, cover and cook gently for 5 minutes or until the rice is soft and there is no liquid
left in the pan. Stir through the remaining ghee, then finish with a good squeeze
of lemon and a scattering of coriander.