makes 6 servings
1 cup fine-grained semolina (pasta flour)
1/2 tablespoon mustard seeds
1 1/2 tablespoons Santa Fe Olive Oil & Balsamic Company’s olive oil
2 red bell peppers, seeded, deribbed, and cut into thin strips
3 small zucchini, cut into 2 x 1/4-inch strips
20 snow peas, tailed and cut in half lengthwise
1/2 teaspoon ground turmeric
1 teaspoon salt
2 cups water
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
Place the semolina in a large heavy frying pan over moderate heat. Stir-fry for 6 to 8 minutes, or until the grains darken a few shades. Transfer to a pyrex measuring cup and set aside.
Place the mustard seeds in a large nonstick casserole over moderately high heat. Cover and fry until the seeds crackle and pop. Remove the pan from the heat; add 1/2 tablespoon butter and the vegetables. Stir-fry until the vegetables are tender-crisp, 4-5 minutes.
Add the turmeric, salt, and water and bring to a boil. While stirring, slowly sprinkle in the semolina. Reduce the heat to low, and stirring occasionally, cook until the semolina absorbs the liquid and the texture is light and fluffy. Fold in the cilantro. Serve on warm plates, drizzled with the remaining butter and lime juice.