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Spiced Brown Basmati Rice with Sweet Potatoes and Chickpea


This recipe is filled with goodness, protein rich and low carb hence great if you want a light filling lunch or dinner. Brown basmati rice is naturally packed with nutrients, vitamins, minerals and natural fibre. It is free from cholesterol and low in fat and sugar too. It has a lower glycemic index compared to other white rice, which is a better choice when you are looking to maintain a healthy weight yet can't give up the joy of having rice!


Recipe


Prep time: 10mins

Cook time: 30mins

Serves: 4


Ingredients

1cup(188g) brown basmati rice - rinse and soak for 15mins, drain and keep aside

200g mix of sweet potato - diced into 1" pieces

150g boiled chickpeas

50g green peas

25g raisins

100ml vegetable or chicken stock

1medium onion, sliced

1tbsp ginger garlic paste

1tsp cumin seeds

1/2tsp dry red chilli flakes

2tbsp vegetable or other light cooking oil.

salt to taste (check salt level in the stock)


Method

  • Add rice in a large pan of boiling water, stir and bring back to the boil. Let it cook on a rolling boil, uncovered for about 14-16mins or until cooked. Drain water, cover and leave it for few minutes, fluff it with a fork and keep aside for later.

  • Heat oil in a pan and add the cumin seeds and chilli flakes.

  • When the seeds crackle, tip in the sliced onions, a pinch of salt and saute until it softens. Now add the ginger-garlic paste and saute till the raw flavour disappears.

  • Add the sweet potatoes and stir fry for 3minutes, add salt as required.

  • Pour the stock and cook covered till almost all liquid is absorbed and the sweet potatoes are nearly done.

  • Add the chickpeas, green peas and raisins to the pan and stir everything together, taking care not to smash the sweet potatoes. Cook for a few more minutes and no liquid is left in the pan

  • Now tip in the cooked brown basmatiu rice, fold well, cover and leave for 2 minutes.

  • Remove and fluff, serve it with low fat greek yogurt, cucumber & tomato raita.


Handy tips

  • I have used defrosted frozen peas, if you are using fresh green peas blanch it before hand and keep it aside.

  • If you want a complete vegetarian option, use vegetable stock instead of chicken.



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hello@ohlifesbeautiful.com;London, England, UK