Celery and Black Pepper Rice
by Tarla Dalal
World cuisine can sometimes be easier than you imagined, so easy that you will be comfortable enough to make something like this
Celery and Black Pepper Rice during rush hour rather than the dal and chawal you are so familiar with.
Rice, perked up with celery, garlic and pepper, is fortified with bean sprouts making this quick and easy Oriental dish a wholesome meal option.
Celery and Black Pepper Rice recipe - How to make Celery and Black Pepper Rice
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
2 tbsp chopped celery (ajmoda)
1/2 tsp freshly ground black pepper (kalimirch)
2 1/2 cups cooked chinese rice
1 tbsp oil
1 tsp finely chopped garlic (lehsun)
1/2 cup bean sprouts
salt to taste
Method
- Method
- Heat the oil in a broad non-stick pan, add the garlic and sauté on a high flame for a few seconds.
- Add the celery and bean sprouts and sauté on a high flame for 1 minute.
- Add the chinese rice, salt and pepper, mix well and cook on a high flame for 2 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
| Energy | 290 cal |
| Protein | 3.7 g |
| Carbohydrates | 38.4 g |
| Fiber | 2.3 g |
| Fat | 13.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 161.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 0.5 mg |
| Folic Acid | 3.8 mcg |
| Calcium | 23.2 mg |
| Iron | 0.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0 mg |
| Potassium | 0 mg |
| Zinc | 0.6 mg |
Outbrain
Easy, simple and tasty rice.