The famous playwright George Bernard Shaw once said, “There Is No Love Sincerer Than The Love Of Food.” and we couldn’t agree more. As the new year begins, so do the resolutions and being healthy is what tops that list. Usually the resolve doesn’t last long when hunger strikes, however this year you can have your cake and eat it too! You can opt for a healthy yet delectable meal that will help you combat the hunger pangs while making sure your diet is also taken care of.
This dish is wholesome and yet you don’t have to worry on having to compromise your palate. This recipe can be made using both brown and white rice that is parboiled and then cooked with sautéed mushrooms, baby corn, spring onions and green bell peppers to create a scrumptious meal.
The Recipe:
Serves: 2 Prep Time: 20 mins Cook Time: 25 mins Total Time: 45mins
Ingredients:
Plain White Rice/Brown Rice-1 Cup
Spring Onions (Chopped) – 2 small
Button Mushrooms (Sliced) – 1 Cup
Baby Corn (Sliced)- 8-10
Green Bell Pepper (Sliced)- 1-2
Green Chillies (Chopped)- as per taste
Ginger Garlic Paste- 1 tbsp
Red Onion (Chopped)- 1/2
Green Chilli Sauce- 2 tbsp
Dark Soy Sauce- 2tbsp
Vinegar- 1/2 tsp
Vegetable Oil-2 tsp
Salt to Taste
Method:
Parboil the rice.
Clean the mushrooms and cut them into medium sized slices.
Boil the baby corn for 10 minutes.
In a wok, heat the oil; add in the red onion, the spring onions and sauté for 30 seconds. Add in the ginger garlic paste along with the bell peppers, chillies and baby corn. Sauté for 2-3 minutes.
Add the vinegar, soy sauce and green chilli sauce along with the mushrooms and cook it for a minute.
Slowly add in the rice and the salt and stir it for another minute.
Serve hot and enjoy!
-Compiled by Prerna Mistry
