Ingredients

• 1tbsp oil
• 1 onion, finely chopped
• 1 green chilli, finely chopped
• 2 cloves garlic, finely chopped
• 100g cooked rice
• 50g oats
• 5 sun-dried tomatoes, roughly chopped
• 2tbsp fresh herbs, roughly chopped
• 4 peppers, top cut off and hollowed out
• 25g cheddar cheese, grated
• 25g Parmesan cheese, grated

Preparation method

1. Preheat the oven to 200°C.
2. Heat oil in a frying pan and sauté the onions until light golden brown.
3. Add the chilli and garlic and fry for a minute before stirring in the rice, oats and sun-dried tomatoes.
4. Add a splash of water, stir well and warm through for a few minutes.
5. Turn off the heat and stir in some of the herbs.
6. Taste and adjust the seasoning with salt and pepper.
7. Fill the peppers with the mixture and top with cheddar and Parmesan.
8. Roast the peppers in the oven for 25 – 30 minutes, until the cheese is bubbling.
9. Serve sprinkled with the reserved herbs and a crisp green salad.

The post Stuffed peppers with rice and oats appeared first on Complete Wellbeing.

Makes: 12 cups
Serving Size: 2 cups
Serves: 6
Pre-preparation time: 6 – 8 hrs
Preparation time: 10 mins
Cooking time: 50 mins

Ingredients

• 1½ cups rice, uncooked
• ½ cup uncooked red chana [soak for 6 – 8 hours]
• ¼ cup French beans, chopped finely
• ¼ cup carrots, chopped finely
• ¼ cup green peas
• 1 large onion, sliced
• 1 cup tomato purée [made from 3 large tomatoes]
• 1/3 cup fresh curd, made from toned milk [or peanut curd for vegans]
• 1 tsp sugar
• 2 cardamom pods
• 2 cinnamon sticks
• 2 cloves
• ½ tsp jeera [cumin seeds]
• 3 bay leaves
• 1 tbsp fresh coriander, chopped finely
• 2 dry red chillies
• 1½ tsp lemon juice [juice of ½ lemon]
• Pinch of saffron, soaked in 2 tbsp water
• 1 tbsp ghee
• 3 tsp oil
• 2 tsp salt or as per taste

For the garlic paste

• 7 large garlic cloves, chopped finely
• 2 green chillies, chopped finely
• 1 tsp red chilli powder
• 1-inch piece of ginger, chopped finely
• 2 tbsp coriander powder
• 2 tbsp water

Preparation

1. Rinse the rice and soak for 20 minutes.
2. Pressure-cook the chana for 8 – 10 whistles.
3. Heat ghee in a pan; add the jeera. Once the seeds begin to splutter, add red chillies, bay leaves, cloves, cardamom pods and cinnamon sticks. Sauté for 1 minute over a low flame.
4. Add rice, 4 cups of water and 1 tsp salt. Cover and cook over a low flame.
5. When the rice is half cooked, add saffron along with the water in which it was soaked; add lemon juice. Cover and cook until all the water dries up. [Keep checking that the rice does not get burnt at the bottom].
6. Remove from heat and cool. Discard the red chillies, bay leaves, cloves, cardamom pods and cinnamon sticks.
7. For the garlic paste, grind the ingredients together in a blender.
8. Heat 2 tsp oil and sauté the paste for 5 minutes.
9. Stir in the tomato purée and add 1 tsp salt; sauté for another 8 minutes.
10. Add the boiled chana, carrots, beans, peas and curd; cook for 5 – 7 minutes.
11. Add sugar and remove from heat.
12. In a separate pan, heat 1 tsp oil and sauté the onion until dark brown.

To Serve

1. Preheat the oven at 160C° for 7 – 10 minutes.
2. In a baking dish, first spread the chana.
3. Top with the rice.
4. Garnish with the sautéed onions and bake in pre-heated oven for 5 – 7 minutes.
5. Serve hot.
6. Complete your plate with a bowl of mint raita.

The post How to Make the Perfect Vegetarian or Vegan Biryani From Scratch appeared first on Complete Wellbeing.