Up at the crack of dawn to take the dog out. As the first sips of morning coffee were being had I was popping the mustard and cumin in the hot ghee in the pot. The mung beans and rice had soaked overnight. I ground a great spice blend in the electric grinder and added it to the hot ghee and popped spice. Next I added some chopped leaks, celery and carrots. Once the vegetables were coated in the spiced ghee I added the drained rice and beans and coated them. Finally water is added and I brought it to a boil. After 5 minutes I ladled the hot mixture into the vacuum thermos and sealed it.
Lunch will be ready in 3 to 5 hours. On the road with food appropriate to our constitution, gluten free and keeping us happy.
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Sounds like a great lunch, Wendy! I think you're very inventive to cook while you travel.
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