Poached pears with sticky rice

Spiced poached pears stuffed with chewy mung beans, a little sweet and a little savory. Good for balancing Vata and Pitta.

INGREDIENTS

Makes 4 servings

4 large Bosc pears

3 cups water

1/2 inch piece of ginger

3 cardamom pods

1 stick cinnamon

3 cloves

2/3 cup uncooked short grain rice sticky white rice

1/2 cup millet

2 tablespoons dried mung beans

3 large medjool dates, remove pits and chop into small pieces

5 tablespoons ghee, melted

1 tablespoons jaggery sugar or raw cane sugar

1tablespoon salted roasted pepitas

1 tablespoon sunflower seeds

Directions

1. Rinse the rice, millet and mung beans. Add to a large bowl and cover with water. Cover and let soak for 8hrs. Drain and set aside.

2. Peel the pears and cut the top off. Using a small spoon or a melon baller, scoop out the center leaving 1/2 inch around the edges.

3. In a medium pot add the pears, water, ginger, cardamom, cinnamon, and cloves. Bring to boil then turn down to low setting and simmer for 15 mins.

4. Remove pears and place on a dish.

5. In a medium skillet on medium heat add the ghee, rice, millet, mung beans, dates, sugar, roasted pepitas, sunflower seeds and dates. Stir till warm and combined 10mins.

6. Turn off the heat. Transfer mixture to a medium bowl. Stuff each pear with about 1/2 cup rice mixture.

7. Serve hot.

   Note: Prep the rice, millet and mung beans first.

*Cook or share a meal with someone you love.