Mixed Sprouts Brown Rice, Healthy Sprouts Pulao
by Tarla Dalal
Added to 259 cookbooks
This recipe has been viewed 31829 times
This is a sumptuous brown rice preparation punctuated with scrumptious sprouts, spring onions and other veggies, and flavoured elegantly with a few common spice powders.
The combination of rice and sprouted legumes (matki) improves the protein quality of this rice-based delicacy, which is also loaded with other nutrients like iron , folic acid, vitamin B1 and iron too.
A good dish to pack in the tiffin box , to work or school, the Mixed Sprouts Brown Rice will be loved by the whole family.
With more fibre , brown rice is healthier than white rice, so even health-conscious people, weight-watchers and those advised to go on a diet can occasionally have this rice delicacy.
- Heat the oil in a broad non-stick pan, add the cloves and asafoetida and sauté on a medium flame for a few seconds.
- Add the green chillies, ginger, capsicum and spring onions and sauté on a medium flame for 2 to 3 minutes.
- Add the tomatoes, coriander, turmeric powder, chilli powder and coriander powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the mixed sprouts, brown rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot garnished with spring onion greens.
Nutrient values (Abbrv) per serving
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