Rainbow brown rice
A delicious type of pilaf rice, augmented in flavour thanks to asafetida, and loaded with tiny bits of vegetables (corn, peas, capsicums, carrots, cauliflower, etc.). It pairs very nicely with pretty much any lean dal!
Ingredients
- 3/4 tsp salt
- 2 bay leaves
- 10g oil
- 10g margarine
- 275g brown rice, washed thoroughly
- 1 tsp asafetida
- 1/2 tsp black pepper
- 15g ginger paste
- 1 + 1/8 cups veggies of choice (corn, cauliflower, carrots, peas, roasted peanuts, capsicums, celery, cooked chickpeas, etc.)
- 3 tbsp toasted sesame seeds (24g)
- fresh coriander to taste
Instructions
- Heat up oil + margarine in a pan over medium heat.
- Fry bay leaves + asafetida for 30s
- Add ginger paste, and keep frying for 30s.
- Add washed and drained rice and fry for a few minutes, stirring constantly.
- Add veggies, salt, pepper, and enough water to cover the whole mix.
- Cover with a lid, reduce heat and let everything cook. Give the mixture a stir from time to time.
- Add toasted sesame seeds, fresh coriander, and mix again.
- Serve with any dal.