A simple and subtle blend of fibre rich green peas and brown rice along with Vitamin A and C rich coriander and mint leaves - sure to make your taste buds go into a tizzy.
|Boiled green peas||1 1/2 Cup (24 tbs)|
|Finely chopped mint leaves||1/4 Cup (4 tbs)|
|Cooked brown rice||3 Cup (48 tbs)|
|Finely chopped garlic||1 1/2 Teaspoon|
|Finely chopped onion||1/2 Cup (8 tbs)|
|Finely chopped green chili||2 Teaspoon|
|Chopped coriander||1/2 Cup (8 tbs)|
1. In a non-stick pan, heat oil and sauté onion and garlic over medium flame for 1-2 minutes.
2. Add green chili, green peas, coriander, mint leaves and 2 tablespoons of water. Stir occasionally and cook for 1 minute.
3. Add salt and brown rice. Stir occasionally and cook over medium flame for 1 minute.
4. Serve immediately with low-fat curd.
To make 3 cups of cooked brown rice, boil enough water in a deep pan, add the salt, 1 teaspoon of oil and 1 cup of soaked and drained brown rice and cook until the rice is 85% cooked. Drain completely and use as required.