Red Rice, Beans with Kale, Peas & Mushroom 

IMG_2618

Ingredients:

  • Ghee/ Olive Oil
  • Ginger Garlic Paste
  • Chopped Onions
  • Turmeric Powder
  • Maggi Masala Cube/ Pepper/ Indian Masala Powder
  • Green Peas
  • Button Mushrooms
  • Kale Leaves
  • Spring Onions
  • Red & Yellow Bell Peppers
  • Cooked Red Rice
  • Boiled Black Eyed Peas (Chawli) – Soaked overnight
  • Boiled Moth Beans (Matki) – Soaked overnight
  • Coriander Leaves/ Mint Leaves
  • Salt

Method:

Vegetable:

  • So take any deep vessel like a cast iron skillet, clay pot or any uncoated cookware.
  • Add ghee/olive oil. You can use mustard oil, coconut oil or sesame seed oil.
  • Add fresh ginger garlic paste. Sauté till lightly brown.
  • Add chopped Onions. Sauté till translucent.
  • Add Turmeric powder & salt to taste. I also added a Maggi masala cube. You can avoid that or replace with just pepper or a pinch of any Indian masala powder like garam masala/sabji masala/kitchen king.
  • At this point add your favourite vegetables. I normally add the hard veggies that take longer to cook first. So I added green peas first and after a few minutes the button mushrooms went in.  Then the fresh kale. Before using, make sure to wash them well, discard the hard stalks/stems. (You can reserve them to add into juices or soups.) and just tear them up and add after the mushrooms soften.
  • Cover & cook. You can sprinkle some water if its too dry. Let it cook until the leaves start to wilt.
  • Add in spring onions and bell peppers. Give it a mix and switch off the flame immediately. I like them a little crunchy so I don’t let them cook much. The heat from other veggies cooks them just enough.

Red Rice:

  • Cook Organic Red Rice and keep aside.
  • Boil soaked Black Eyed Beans (Chawli) & Moth Beans (Matki). Add this to the rice.
  • Add salt & mix well.
  • Garnish with coriander/ mint leaves.

Serve the rice and veggies with fresh cut salad and buttermilk.

You can follow more of my healthy recipes in my food section #DivyashreeEats on my Instagram handle @divyashree_mangalorkar. Here is a link to the pictures of this recipe. Do follow me on Instagram 🙂

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