Sprouts and Methi Rice

Sprouts and Methi Rice

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In a rush? You still need healthy food to stay energetic! How about preparing this super tasty Sprouts and Methi Rice one-dish meal that you can have right away or even take along in your dabba? The blend of brown rice with mixed sprouts, fenugreek leaves and spices makes this a tasteful dish brimming with iron.

Sprouts and Methi Rice recipe - How to make Sprouts and Methi Rice

Soaking time:  30 minutes.   Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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1 cup mixed sprouts (moong , matki , chana etc)
1 1/2 cups finely chopped fenugreek (methi) leaves
3/4 cup brown rice
2 tsp oil
1 tsp cumin seeds (jeera)
1 green chilli , slit green chilli
1/2 tsp finely chopped ginger (adrak)
1 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste

  1. Clean, wash and soak the brown rice in enough water in a deep bowl for 30 minutes. Drain well and keep aside.
  2. Heat the oil in a pressure cooker and add the cumin seeds.
  3. When the seeds crackle, add the green chilli, ginger, garlic and onions and sauté on a medium flame for 1 to 2 minutes.
  4. Add the tomatoes, fenugreek leaves, turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  5. Add the soaked and drained brown rice, 1¾ cups of water and salt, mix well and pressure cook for 3 whistles.
  6. Allow the steam to escape before opening the lid.
  7. Serve hot.
Nutrient values (Abbrv) per serving
Energy217 cal
Protein7.5 g
Carbohydrates38.2 g
Fiber3.3 g
Fat3.7 g
Cholesterol0 mg
Sodium17.8 mg


Sprouts and Methi Rice
 on 21 Jun 13 01:36 PM

A delicious rice with a health quotient from sprouts and methi.