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Thursday, 28 August 2014

Brown Rice Salad with Bell Peppers & Sprouts

           A healthy alternative to white rice, brown rice contains all the fibre needed, has less cholesterol and is good for a diabetic patient. It is best served at room temperature. Any leftover rice too can be used for this recipe. A great meal for those who desire to shed some weight. Add some mustard sauce for that extra zing to the dish. Enjoy this wholesome salad accompanied with some grilled delicacy.

  • 1/4 cup brown rice, soaked for 30 minutes
  • 1/2 cup red, yellow and green capsicum, sliced finely
  • 1/2 cup sprouts, steamed
  • 1 onion, sliced
  • 1-2 green chilies, chopped
  • salt to taste
  • 1 tsp. lemon juice
  • pepper powder to taste
  • 2 tsp. olive oil
  • fresh coriander leaves to garnish
  • 1 tsp. cheese, grated (opt) for garnishing.

          Pressure cook the rice with plenty of water for 3 whistles. Let it stand for 15 minutes. Drain and keep aside. 

           Mix with all the other ingredients and serve, garnished with coriander leaves and grated cheese (opt).

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