Rice is a almost everyone's favourite food. It is a high source of carbohydrates than other major staple foods. But other nutrient contents are less in amount in it. Hence, if we can add different pulses, veggies etc. in rice then it will improve its taste and the nutritional value of the dish.
Sprouts and mushroom rice, in this dish I use sprouted green gram. Instead of green gram, you can also add green peas if you like.
This is a flavourful rice dish & extremely healthy. Sprouted grams are rich in protein, fiber content, fatty acid and vitamins. Mushroom is a source of vitamin B and D, it helps to boost immune system. It also acts as antioxidants, kicks up metabolism.
This mildly spiced rice dish is ideal for your kid. It will help to improve your kids growth and development.
Serve hot sprouts and mushroom rice with raita.
If you are looking for more rice recipes then why don't you try out this simple steamed rice.
Serves - 3-4 people
Sprouts and mushroom rice, in this dish I use sprouted green gram. Instead of green gram, you can also add green peas if you like.
This is a flavourful rice dish & extremely healthy. Sprouted grams are rich in protein, fiber content, fatty acid and vitamins. Mushroom is a source of vitamin B and D, it helps to boost immune system. It also acts as antioxidants, kicks up metabolism.
This mildly spiced rice dish is ideal for your kid. It will help to improve your kids growth and development.
Serve hot sprouts and mushroom rice with raita.
If you are looking for more rice recipes then why don't you try out this simple steamed rice.
Serves - 3-4 people
Difficulty - Advanced
Time Available - 30 mins to 1 hour
Ingredients:
1 1/2 cups basmati rice.
3 cups water.
2 veg. stock cubes, crushed.
2 tsp. oil.
1/2 tsp. cumin seeds (jeera).
Salt to taste.
Filling
3/4 cup sprouted green grams (moong).
6-7 button mushrooms.
1 medium sized onion, sliced.
2 medium sized tomatoes.
2 tbsp. oil.
Salt to taste.
Masala
1 small bunch coriander leaves (dhania).
2 tbsp. mint leaves (pudhina).
4-6 green chillies.
1" ginger, sliced.
10 flakes garlic, crushed.
2 tsp. cumin seeds (jeera).
1 tsp. fennel seeds (saunf).
4-5 cloves (lavang).
2 tsp. poppy seeds (khus-khus).
4 cardamom (elaichi).
2" cinnamon stick (dalchini).
Method:
1) Wash the rice and soak for 10 minutes. Drain water from rice and keep aside.
2) Boil 3 cups of water and add 2 cubes of veg. stock. Boil for 2 minutes.
3) Heat oil in a broad pan. Add cumin seeds.
4) When seeds crackle add rice and saute for 2-3 minutes.
5) Add hot veg. stock and salt. Simmer for 5 minutes.
6) Cover with a lid and cook on low heat till the rice is done.
7) Steam cook sprouts and mushrooms.
8) Heat a pan over medium heat and lightly roast cumin, fennel, cloves, poppy seeds, cardamom and cinnamon, for masala. In a blender add all the ingredients and make fine powder.
9) Add the remaining ingredients for masala and blend to a smooth paste and keep aside.
10) Blanch the tomatoes, peel outer skin. Blend the tomatoes and make a puree.
11) Heat oil in a pan. Add onion and fry till it becomes brown.
12) Add masala paste, cook on low heat for 2-3 minutes. Add tomato puree and cook till it gets thick.
13) Add the steamed sprouts, mushrooms and salt. Simmer for 5 minutes and remove from heat.
14) Combine cooked rice well with sprouts and mushroom masala. Put pan on a low heat, cover with lid and cook for 5 minutes.
15) Serve hot with raita.
Notes:
1) Instead of vegetable stock, you can also use water.
2) Adjust salt in the rice, if you are using veg. stock cubes as they already contain salt.
1 1/2 cups basmati rice.
3 cups water.
2 veg. stock cubes, crushed.
2 tsp. oil.
1/2 tsp. cumin seeds (jeera).
Salt to taste.
Filling
3/4 cup sprouted green grams (moong).
6-7 button mushrooms.
1 medium sized onion, sliced.
2 medium sized tomatoes.
2 tbsp. oil.
Salt to taste.
Masala
1 small bunch coriander leaves (dhania).
2 tbsp. mint leaves (pudhina).
4-6 green chillies.
1" ginger, sliced.
10 flakes garlic, crushed.
2 tsp. cumin seeds (jeera).
1 tsp. fennel seeds (saunf).
4-5 cloves (lavang).
2 tsp. poppy seeds (khus-khus).
4 cardamom (elaichi).
2" cinnamon stick (dalchini).
Method:
1) Wash the rice and soak for 10 minutes. Drain water from rice and keep aside.
2) Boil 3 cups of water and add 2 cubes of veg. stock. Boil for 2 minutes.
3) Heat oil in a broad pan. Add cumin seeds.
4) When seeds crackle add rice and saute for 2-3 minutes.
5) Add hot veg. stock and salt. Simmer for 5 minutes.
6) Cover with a lid and cook on low heat till the rice is done.
7) Steam cook sprouts and mushrooms.
8) Heat a pan over medium heat and lightly roast cumin, fennel, cloves, poppy seeds, cardamom and cinnamon, for masala. In a blender add all the ingredients and make fine powder.
9) Add the remaining ingredients for masala and blend to a smooth paste and keep aside.
10) Blanch the tomatoes, peel outer skin. Blend the tomatoes and make a puree.
11) Heat oil in a pan. Add onion and fry till it becomes brown.
12) Add masala paste, cook on low heat for 2-3 minutes. Add tomato puree and cook till it gets thick.
13) Add the steamed sprouts, mushrooms and salt. Simmer for 5 minutes and remove from heat.
14) Combine cooked rice well with sprouts and mushroom masala. Put pan on a low heat, cover with lid and cook for 5 minutes.
15) Serve hot with raita.
Notes:
1) Instead of vegetable stock, you can also use water.
2) Adjust salt in the rice, if you are using veg. stock cubes as they already contain salt.