Fenugreek and Mushroom Brown Rice
by Tarla Dalal

Rice is usually a no-no for diabetics because it causes a quick rise in blood sugar levels. To counter the effect of high glycemic index white rice, replace it with high fibre brown rice and toss in some fibre-rich vegetables along with diabetic-friendly ingredients like garlic and fenugreek to create a hearty rice delicacy which is best enjoyed in moderation.

This recipe has been viewed 62734 times

5/5 stars 100% LIKED IT
2 REVIEWS ALL GOOD

Fenugreek and Mushroom Brown Rice recipe - How to make Fenugreek and Mushroom Brown Rice

2 cups finely chopped fenugreek (methi) leaves
1 cup sliced mushrooms (khumbh)
1 cup brown rice
2 tsp oil
2 tsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
1 tbsp finely chopped garlic (lehsun)
1 cup finely chopped onions
1/2 cup finely chopped tomatoes
1/2 cup brinjal (baingan / eggplant) cubes
1/2 cup surti papdi seeds (fresh vaal seeds)
1/2 tsp chilli powder
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method

Heat the oil in a pressure cooker, add the green chillies, ginger, garlic, and onions and sauté on a medium flame for 2 minutes.
Add the fenugreek leaves, mushrooms, tomatoes, brinjals, surti papadi seeds,and chilli powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the brown rice, 2¼ cups of hot water and salt, mix well and pressure cook for 4 whistles.
Allow the steam to escape before opening the lid.
Serve hot garnished with coriander.

Nutrient values (Abbrv) per serving