During this Lenten season, Catholics in the St. Cloud Diocese have been encouraged to enrich their spiritual journey by participating in Catholic Relief Service’s Operation Rice Bowl. Perhaps you’ve tried one or more of the ORB recipes from Vietnam, Zambia, Madagascar or El Salvador.
India is the final country to be highlighted in this year’s series. The recipe for tehri includes sautéed vegetables, onion and chili peppers served over hot rice. Cumin seeds add a nutty, peppery flavor to the dish while tumeric lends its yellow color. CJK
(Operation Rice Bowl)
|Photo by Philip Laubner/CRS|
2 tbsp. oil
1 tsp. cumin seeds
2 green chili peppers, diced 1 onion, diced
1/4 tsp. turmeric
4 cups of various vegetables of choice, chopped (peas, carrots, green beans, cauliflower, broccoli, cabbage, potatoes)
2 cups rice
Salt to taste
4 cups water
Heat the oil in a pot, add cumin seeds and cook for 2 minutes. Add the chili peppers, onion and turmeric and sauté for 2 minutes. Add chopped vegetables and sauté until slightly fried. Add rice, salt and water. Cook until rice and vegetables are done and the water is completely absorbed — about 20 minutes.
Yield: 4 to 5 servings
A note from Carol: For the last 37 years Operation Rice Bowl has encouraged participants to put the money they save from eating modest, meatless meals during Lent into a symbolic “rice bowl” to be donated to Catholic Relief Services to help members of our global family live better lives. These small sacrifices collectively add up to make a significant difference for others around the globe.
Seventy-five percent of the money collected is sent to CRS for overseas humanitarian programs and 25 percent of it remains in our own diocese for local food programs.
Other ORB recipes featured on FFF during this Lenten season include: spring rolls from Vietnam, ifisashi from Zambia, vary amin’anana from Madagascar and casamiento from El Salvador.
Check in later today to see a video of Joe Towalski, editor of The Catholic Spirit, demonstrating how to make tehri.