Red Rice, Beans with Kale, Peas & Mushroom 

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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Organic Red Rice mixed with some boiled chawli beans & matki. I added maggi masala. You can add just salt and pepper or even Indian spices like garam masala or dhania jeera. Anything works, really! The sabji is a mix of green peas, mushrooms, red bell peppers, kale, spring onion leaves, onions, ginger garlic paste in olive oil. You can also sautée this in ghee. I added turmeric and maggi masala to this. I alternate with maggi masala, Indian dry spices or just salt and pepper. . . . . . . . . . . . . . . . #tiffin #kale #healthyeating #mealprep #completemeal #soulfood #foodstagram #veggies #tastyfood #salad #healthylunchideas #lunchboxideas #morningmotivation #foodstagram #healthyfood #healthy #easylunch #easyrecipes #kalesabji #redriceday #redricerecipe #redrice #healthylunch #healthylifestyle #homemadefood #lunchideas #lunchbox #lunchtime #lunch #divyashreeeats

A post shared by 𝘿𝙞𝙫𝙮𝙖𝙨𝙝𝙧𝙚𝙚 𝙈𝙖𝙣𝙜𝙖𝙡𝙤𝙧𝙠𝙖𝙧 𝙂𝙪𝙥𝙩𝙖 (@divyashree_mangalorkar) on Feb 10, 2020 at 8:28pm PST