Brown Rice Salad

Brown Rice Salad is a delicious and easy salad you can put together fairly easily and serve as a light meal or a heavy snack. Brown rice is more nutritious than the regular white rice as it retains the outer layers of bran which contain protein, iron, fiber, and other essential nutrients. This is a low-cholesterol recipe.

This recipe uses brown basmati rice; you can use any you want. Made with vegetables, lentils, and brown rice, this flavored rice is healthy and a great way to get the nutrients you need.

Servings: 2-3
Cooking Time: 25 minutes

Ingredients

• 1/2 cup brown basmati rice
• 2 tbsp chana dal (bengal gram)
• 1/4 cup bell pepper, cut into fine cubes
• 1 carrot, julienned (cut into 1-ich thin strips)
• Cauliflower or broccoli flowerets, a few
• 1/2 cup onion, finely chopped
• 1 tbsp, mint or cilantro (coriander) leaves, finely chopped
• 1 small bay leaf
• 2 cardamom pods
• Turmeric powder, a pinch
• Cinnamon powder, a pinch
• 1/2 tsp garam masala powder
• 1/2 tsp dhania-jeera powder (cumin-coriander)
• Red chilli powder, a pinch (adjust to taste)
• 1-2 tsp lime or lemon juice
• Salt to taste
• 4-5 tsp vegetable oil

Preparation

1. Pressure cook the brown basmati rice with 1 1/4 cups of water, salt, and cardamom for about 15 minutes. Also cook the chana dal in the pressure cooker in a small container at the same time. Brown rice takes longer than white rice to cook.
2. Microwave the carrots and cauliflower with a little salt and water (sprinkle a few drops) for about 2 minutes or until tender.
3. Heat oil in a wide and shallow skillet. Add the bay leaf and brown a little. Add the turmeric, cinnamon, garam masala, and cumin-coriander powders and fry for a second. Add the red chilli powder. Add the onions and bell-pepper and some salt and stir-fry on medium-high heat until tender.
4. Add rice and chana dal and saute for 2-3 minutes.
5. Remove the brown rice salad from heat and let cool a little.
6. Add the lime juice and garnish with chopped mint or cilantro.
7. Serve the brown rice salad warm and either plain or with pappadums and some yogurt.

Cooking Tip

You can cook the rice separately with 1 1/4 cups of water. In a medium pan, bring the water to a boil and add the rice and salt. Reduce the heat and cover and cook for about 50-60 minutes or until cooked and the liquid is absorbed.

Category: Salads and Raitas - Members, Salads and Raitas - No-Onion No-Garlic - Members, Vegan Salads - Members