Grains + Vegetables

Vegetarianism is commonplace in India. Though our household was not strictly vegetarian, we ate a lot of whole grains and vegetables of different colors, shapes, and textures. These hearty vegetable and grain dishes were flavorful as well as colorful, and the meats were usually considered more of an accompaniment to the meal.

The key to making grains stand out is to cook and season them well. Often, I’ll sauté grains such as rice or wheat berries in a little hot oil or a flavorful fat such as ghee until they’re coated, and then add the water or stock. I like to add a bunch of stir-fried vegetables to the cooked grains, or toss the grains with puréed herbs.