I normally don't include rice dishes in our family's lunch-box, mostly because rice dishes are best, when served fresh and hot. But recently, I prepared a rice dish which was very fragrant and I felt it would make a good addition to the lunch-box...the fragrant nature of the rice helped it keep its freshness. Plus it is a super-healthy dish with a medley of greens(spinach, dill, mint and cilantro) and brown rice(of course, you could substitute with white rice).
When I prepare this dish for the lunch-box, I tend to put aside some cooked rice the night before so that it saves time when it comes to prep-work in the morning...also I usually refrigerate some boiled mixed vegs. the night before, because I normally cannot find more than 20-25 mins. in the morning to prepare lunch-box items.
I normally use plain yoghurt as a side for this rice dish because it has so much fragrance and veggies in it...it does not need an elaborate side dish or I might serve it with a simple okra and yoghurt side-dish(raita/dip)
So here goes with the recipe...
This fragrant and healthy rice dish goes to the FFSSL: Tiffin-box Series by RV and Sudeshna.
Recipe for Fragrant Stir-Fried Greens and Brown Rice:
Serves: 4
Prep/Cook Time: 20-25mins.Ingredients:
Brown Rice - 3 cups(cooked)...both medium and long-grain brown rice will work.
Dill leaves - 1/2 bunch fresh(cut finely)
Spinach - 1/2 bunch fresh(cut finely)
Mint leaves - a small handful
Onion - 1 cut finely
Mixed vegs - 1 cup boiled(I used frozen mixed vegs. including carrots, peas, corn, green beans)
Ginger-garlic paste - 2tsp(could increase if you like the taste, 2tsp will give mild flavor of ginger and garlic)
Green chillies - 3 cut finely or slit in half
Coriander powder - 2 tsp
Curry powder or sambhar powder - 1 tsp
For seasoning -
Cooking oil - 2tbsp(could also use butter), Saunf(fennel seeds) - 1tsp, Cummin seeds - 1tsp, Cinnamon stick - small piece, cardamom(elaichi) - 2 or 3, slivered almonds/cashews - 2 tbsp(for garnish), salt, turmeric, sugar - 1tsp(optional) cilantro, and lemon juice for garnish.
Method:
- In a deep - bottomed non-stick pan, add the oil and when it heats up, add all the seasonings except cilantro and lemon juice.
- When the seasonings start to brown, add the cut onions, ginger-garlic paste, green chillies and saute for a few minutes till onions turn brown and crispy.
- At this point, add the cut spinach, mint leaves and dill leaves to the mixture and saute again for 3 or 4 minutes till the leaves turn nice and soft.
- Now, add the mixed vegs. to the pan and let cook for a few minutes...at this point you can add all the spice powders like coriander powder and curry/sambhar powder to the mixture.
- When the vegs. are well mixed with the spices, add the cooked brown rice and mix well.
- Turn off the heat and add all the garnish items like cilantro and lemon juice.
- Serve hot or at room temperature with yoghurt, salad or raita.
- Note: All ethnic ingredients are available at Asian/Asian Indian grocery stores or in the International Foods aisle at any grocery store.
