- Ready In:
- 1hr 15mins
- 1⁄4 cup vegetable oil
- 1 medium yellow onion, chopped
- 1 1⁄2 teaspoons whole mustard seeds
- 1 green chili pepper, minced
- 1 teaspoon dried red chili, crushed
- 1 cup farina
- 5 cups hot water
- 1⁄2 cup green onion, sliced
- 1⁄3 cup carrot, finely sliced
- 1 large tomatoes, diced
- 2 teaspoons salt
- lemon juice (to garnish) (optional)
- cilantro (to garnish) (optional)
- Heat the vegetable oil in a large saucepan and saute the onion until it is translucent.
- Add the mustard seeds and both chiles and stir over medium heat for a minute or two.
- Add the farina and stir for another few minutes.
- Still stirring, gradually add the hot water.
- Beat lightly with a wisk to get rid of any lumps.
- Add the green onions, diced carrots, tomato and salt.
- Simmer the mixture, stirring often, until it is quite thick, and the vegetables are tender.
- This may take as long as 45 minutes to one hour, over low heat.
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RECIPE SUBMITTED BY
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.