Brown rice takes longer to cook and also a while to get used to its taste, but it has more fibre, which translates as more nutrition. Soaking brown rice in warm water helps to lessen the cooking time. I’ve used double beans in this recipe, but you could also use rajma or soybeans. When sautéing the veggies, add the bell peppers last, so that they retain their crunchiness.
- Brown rice [cooked] – 1 cup
- Onions finely chopped – 1
- Ginger – ½ inch piece finely chopped
- Garlic – finely chopped – 1 tbsp
- Green chilli – 1 finely chopped
- Double beans [cooked] – ¼ cup
- Vegetables – ¾ cup [carrot, beans, cabbage and bell pepper]
- Oil – 1½ tbsp
- Salt and pepper powder to taste
- Lemon juice – 1 to 2 tsp
- Cook brown rice, fluff it with a fork and let it cool. [Soak brown rice for 1 hour prior to cooking].
- Chop all the vegetables finely.
- Heat oil in a pan; add finely chopped onions, garlic and ginger. Sauté until onions turn transparent.
- Add all the vegetables except bell pepper and sauté on high heat for 2 – 3 minutes stirring continuously. The vegetables should retain their crispiness.
- Then add bell pepper and sauté for a few more seconds on high heat.
- Reduce the flame, add cooked double beans, cooked rice, salt and pepper powder. Toss gently and switch off the flame. Add lemon juice, mix well and serve hot.
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