Ingredients
1 1/2 cups brown rice
1 large onion (Fried till brown and crisp)
2 medium carrots, cut into 1/2-inch cubes
10-12 French beans, cut into 1/2-inch pieces
1/4 medium cauliflower, separated into small florets
6-7 medium fresh button mushrooms, halved
1/2 cup green peas, shelled and blanched
1 bay leaf
2-3 cloves
1 teaspoon cumin seeds
1 inch cinnamon
Salt to taste
2 green chillies, slit
2 tablespoons chopped fresh coriander
Preparation
Soak the brown rice in four to five cups of water for two hours. Drain and set aside
Heat a deep non-stick pan, add the bay leaf, cloves, cumin seeds and cinnamon and roast for a few seconds or till fragrant. Add the drained rice and salt and roast for one to two minutes.
Add four cups of water. Bring it to a boil.
Add the carrots, French beans, cauliflower, mushrooms and green chillies. Stir and bring to a boil. Reduce heat, cover and cook till almost done
Add the green peas and mix gently. Cover and cook till done
Serve hot, garnished with the fresh coriander and crisp fried onions!
Brown rice with vegetables is abundant in vitamins and minerals and the aroma of the spices whets the appetite.
Recipe inspired from Chef Sanjeev Kapoor!
