When two seemingly boring ingredients -- brown rice and moong sprouts -- are spiced with veggies, the end result is surprisingly amazing, says food blogger Smruti Shah!
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Here's the recipe for Brown Rice and Sprouts Pulao...
- 2 cups brown rice
- 1 cup moong sprouts
- 1 cup mixed vegetables (I used corn, carrots, peas, cabbage, orange cauliflower and broccoli )
- 1/4 cup onion finely chopped
- 1/4 cup green pepper (capsicum) finely chopped
- 1 tbsp olive oil
- 1 dry red chilli
- Salt to taste
- For garnish
- Lime juice
- Wash and cook brown rice in 3 and 1/2 cup water and a pinch of salt.
- Cook them till they are done else the pulao will become mushy.
- Cool the rice thoroughly before you proceed further.
- Sprout moong beans as shown in the picture above.
- Heat two cups of water in the microwave and add the sprouted moong to it.
- Keep it in hot water for 10 to 15 minutes so that it becomes soft.
- Blanch the vegetables except onion, pepper and cabbage separately in warm water and set aside.
- Heat oil in a skillet and add the dry red chilli.
- Add onion and green pepper and saute till soft.
- Add corn and peas and mix well.
- Add carrots, broccoli and cauliflower and mix well.
- Drain and add moong sprouts and season with salt and pepper.
- Add cabbage last and mix well.
- Let everything cook for a couple of minutes and then add the cooked rice.
- Lightly mix the rice ensuring that the grains do not break.
- Turn down the flame, adjust salt pepper and add lime juice.
- Your Brown Rice and Sprouts Pulao is ready!
- Serve hot with a bowl of greek yogurt, kadhi or garlic raita.
Photo: Smruti Shah
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