Saturday, April 30, 2011

Brown Rice Salad with Avocado and Bell Pepper - Healthy recipe

Recently, I've heard from a lot of friends about the goodness of brown rice over white rice. Brown rice is what we get after removing just the outermost layer(called the husk) of a grain of rice. In the process of milling and polishing to convert brown rice to white rice, about 70% of the original nutrients are gone! That's why eating whole grains is always good for our health :)

We all prefer white rice because it is quicker to cook and is fluffier. But I like the nutty flavor in brown rice and wanted to cook it at home and see for myself, how long the cooking takes. Not bad, the ratio of brown rice to water is 1:3.5 and cooking it on open pan took about 40 minutes. It's worth all the time because it is healthy :)

This is a recipe printed on the pack of brown rice and it tasted really yummy :)

You Need -

Brown rice  - 1 cup
Cabbage - 1/2 cup
Carrots - 2
Bell peppers (capsicum) - 1
Onions - 2
Avocado - 1 
Lemon juice - 2 tbsp
Salt - to taste
Olive oil - 2 tbsp
Roasted cashewnuts - 10 nos.

Method -

To prepare rice -

Brown rice, uncooked

  • Wash and rinse the rice.
  • Soak it for 2 hours so that the rice swells.
  • Drain the water and cook with 3.5 cups of water for every cup of rice measured. 

Salad -

  • Grate carrots, chop cabbage and onions finely.
  • Cube red bell pepper.
  • Peel off the skin of avocado, deseed and dice it.
  • Take olive oil in a pan, fry onions till pink and follow through with all the veggies. 
  • Sprinkle enough salt and squeeze lemon juice. 
  • Mix everything together and close the pan to allow them to get cooked. This won't take more than 7-8 minutes.
  • Your salad is ready! 
This tastes best when served cold.  You can also stir in cooked rice with the salad at the final stage. Garnish with roasted cashew nuts & enjoy your healthy meal!

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