Mushroom Methi Brown Rice Recipe
Description:
Introducing a wholesome twist on traditional rice, this Mushroom Methi Brown Rice offers a delightful fusion of nutritious brown rice, earthy mushrooms, and aromatic fenugreek leaves. Brown rice, a superfood rich in fiber, not only serves as a healthful option for those managing diabetes but also makes an excellent choice for all rice lovers. Paired with fresh vegetables and greens, this dish provides a nourishing, flavorful lunch. It’s an ideal choice for kids’ lunch boxes or anyone looking to enjoy a nutritious and satisfying meal.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Brown Rice | 1 cup |
| Button Mushrooms (sliced thin) | 1 cup |
| Methi Leaves (Fenugreek Leaves) | 1 cup (chopped) |
| Onions (finely chopped) | 2 |
| Tomatoes (finely chopped) | 2 |
| Green Chillies (slit) | 3 |
| Garlic (chopped) | 5 cloves |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Oil | 2 tablespoons |
Preparation Time
40 minutes
Cooking Time
15 minutes
Total Time
55 minutes
Instructions
-
Prepare the Rice
Begin by rinsing the brown rice twice under cold water. Soak the rice in water for about 30 minutes to soften it. After soaking, drain the rice and add 2 ½ cups of clean water to it. Pressure cook the rice for 2 whistles. Once done, set it aside. -
Prepare the Vegetables
In a heavy-bottomed pan, heat 2 tablespoons of oil over medium heat. Add the chopped garlic, onions, and slit green chilies. Sauté the mixture until the onions turn translucent and fragrant. -
Cook the Tomatoes and Spices
Add the finely chopped tomatoes to the pan. Cook them until they soften and turn mushy. Once the tomatoes are cooked through, add the red chili powder, turmeric powder, coriander powder, and salt. Stir well to combine the spices and ensure they infuse the mixture. -
Cook the Mushrooms
Now, add the thinly sliced button mushrooms to the pan. Sauté them for 2-3 minutes. As the mushrooms cook, they will release moisture. Continue to cook them in their own juices until the moisture evaporates. -
Add the Methi Leaves
Once the mushrooms are cooked and the moisture has evaporated, add the chopped fresh fenugreek leaves (methi). Cook for another 2-3 minutes until the fenugreek leaves are tender and fully incorporated. -
Combine with Rice
Gently add the cooked brown rice to the vegetable and mushroom mixture. Stir gently to combine, being careful not to mash the rice. Check the seasoning and adjust the salt as needed. -
Serve and Enjoy
Transfer the Mushroom Methi Brown Rice to a serving plate. Serve it hot alongside your choice of raita, such as Tomato Onion Cucumber Raita, Beetroot Raita, or any other raita you prefer.
This dish is the perfect balance of healthy grains, savory mushrooms, and the unique bitterness of fenugreek leaves, making it a nourishing and delicious meal for any occasion. Enjoy this tasty and fiber-rich lunch that’s as delightful as it is nutritious!
Nutritional Information (Per Serving)
(Approximate values based on standard ingredients)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 |
| Protein | 5g |
| Carbohydrates | 46g |
| Fiber | 6g |
| Fat | 5g |
| Sodium | 300mg |
| Sugars | 5g |
This Mushroom Methi Brown Rice recipe offers a wholesome and flavor-packed option for a nutritious lunch. Whether you enjoy it alone or with a cooling raita on the side, this dish is sure to become a family favorite!
