2 cups White Basmati Rice, soaked overnight
4 cups Chicken Bone Broth (I prefer Kettle & Fire Brand)
3 cups chopped seasonal veggies: zucchini, yellow squash, mushrooms, carrots
2 tbsp ghee
2 - inch pieces ginger root, fresh, choppped
1 tbsp turmeric powder
1 tbsp cumin
3 tbsp mustard powder or seeds
3 tbsp fennel seeds
1/2 tsp ground coriander
1/2 tsp black pepper
2 tsp salt
Handfuls of fresh spinach
Rinse and soak the rice in 4 cups of filtered water overnight.
When you’re ready to cook, drain and rinse the rice again and set aside.
Melt the ghee int he bottom of a large soup pot and add the fennel seeds. Cook over medium heat for a few minutes. Be careful to not burn them!
Add the rest of the spices and stir them around. Let them heat for a few minutes before adding in the bone broth.
Stir to combine.
Gradually add in your veggies and rice.
Bring mixture to a boil and then lower to a simmer for about 45 minutes or until rice is completely cooked. Stir occasionally and add water if need be, it should thicken as it cooks!
Saute spinach in a pan on the stove top over medium/low heat. Scoop in 1.5 cups of the Kitchari and stir to combine with the wilted spinach.
Garnish with fresh cilantro and serve!