I have learned this recipe from K.P. Khalsa through one of his wonderful online courses. This is one of my favorite kitchari recipes specially because of its quick preparation and the space it allows to creativity by varying the veggies through the seasons.
1 cup basmati rice (rinsed)
2 cups water (or vegetable broth)
1 onion, finely chopped
The zest/peel of a medium organic orange finely chopped
1 cup previously cooked chickpeas
1 cup assorted seasonal vegetables of your choice coarsely chopped
2 tbs sesame oil or ghee Cayenne pepper to taste
Preparation: In a large pot combine rice and water. Bring to boil. Add the onion and cook until soft. Add the orange peel, the chickpeas and the green vegetables of your choice. Simmer until the vegetables are soft. All ingredients may be adjusted to taste. Serve and garnish with sesame oil or ghee and a hint of cayenne pepper (you can replace the cayenne by trikatu or hingvastak as desired).