Lemon Rice (Brown)

Know what you Eat -A platter consisting of Lemon Brown Rice, Pumpkin in Coconut Milk, Ginger Rasam(Spiced Soup), a cup of yogurt or butter milk(is not included in the click) and some dried fruits & nuts for dessert not only fills you up. It is a deliciious whole some meal with all the essential nutrients from all the food groups.



Brown rice contains four times the fiber of white rice and powerful quantities of vitamin E, thiamin, riboflavin, niacin, vitamin B6, folic acid, potassium, magnesium, iron and over dozen other nutrients. A 12-year Harvard Medical School study found 49 percent less weight gain among women who regularly eat brown rice and other whole foods compared with those who eat more processed grains. Ginger has been found to be helpful in blocking the harmful effects of prostaglandin, a substance that can lead to inflammation of the blood vessels in the brain and even cause migraines.



All these dishes are very popular South Indian dish and i substituted white rice with brown rice to make it even more healthier.



For the Olan Recipe check out here.

For the Ginger Rasam recipe check out here.

 Ingredients



Cooked Brown Rice - 2 Cups

Lemon Juice - (Juice of 1 lemon taste and increase it to two based on the sourness of the lemon and to your taste)

Salt - 1 tsp or to taste



 For tempering



Oil - 1 Tbsp (Increase this if you want the rice to be greasy)

Mustard seeds - 1/4 tsp

Channa Dal(Split Black Chick Pea) - 2 tsp

Curry leaves - handful

 Green or Dry red Chili chopped - 2 (or increase it if you want more spicy)

Asafoetida powder - 1/8 tsp

Turmeric powder - 1 tsp

Grated ginger - 1/4 tsp

Roasted Peanuts - 1/4 cup



Method



1) Soak the channa dal in water for half and hour and drain the water completely and set it aside.



2) Soak brown rice in water for a minimum of 30 minutes.



3) Drain the water from the rice and measure 1 3/4th cup of water and add it to the rice and cook in a pressure cooker or in a pan till the rice is completely cooked.



4) Once the rice is cooked set it aside to cool completely.



5) Heat oil add the mustard seeds and once it stops spluttering add the asafoetida powder, channa dal, chilli, curry leaves, grated ginger and turmeric powder and saute for a minute till the chilli, curry leaves etc change the color slightly and switch off the stove.



6) Now add the salt, lemon juice to the tempering and add the cooked and cooled rice and mix till all the lemon juice and salt is evenly mixed.



7) Add the roasted peanuts to the rice and serve.

 

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