Mixed Vegetable and Soya Rice
I made this over the weekend to use up all the small bits and pieces of vegetables languishing in my refrigerator. Since we are big rice-eaters, I always have some rice sitting in the refrigerator. I prefer to use rice which is at least a day or two old for such recipes as each grain of rice remains firm and manages to retain its identity. In addition to the vegetables, I also threw in some soya granules (textured soy protein). Since we are vegetarians, I always look for ways to incorporate this in our meals whenever possible as it adds to the nutritive content of any dish.
Ingredients:
3 cups cooked Basmati rice
1 small onion, chopped
2 spring onions (scallions), chopped
1 tomato, chopped
1 potato, chopped finely
½ cup lima beans
1 cup Soya granules (soak in some warm water for about 10 minutes, squeeze, wash, squeeze again and use)
1 tsp cumin seeds
1tsp ginger paste
1tsp garlic paste
½ tsp chilli powder
2 tsp garam masala
1 Tbsp oil
Salt to taste
Method:
Heat oil in a pan and add the cumin seeds followed by the onions, spring onions and ginger garlic paste. Sauté for a bit till the onions turn translucent.
Add the finely chopped potato, lima beans and chopped tomatoes and cook for 2 -3 minutes.
Add the chilli powder and garam masala followed by the soya granules. Cover and cook on medium heat for 5-7 minutes allowing the soya to absorb all the flavors.
Stir in the cooked rice and mix everything well.
Serve hot with a raita.
Ingredients:
2-3 cups yogurt, whipped/beaten
1 ½ Tbsp tomato paste
½ cup onion, very thinly chopped
4 green chillies, thinly chopped
Salt to taste.
Method:
Blend the tomato paste into the yogurt.
Add all the other ingredients.
Chill and serve.
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