Saffron Brown Rice with Vegetables & Soya Nuggets

September 14, 2017


2 cups whole brown rice/whole basmati washed and soaked for 2 hours
4 cups water
½ cup chopped onion
½ cup green beans chopped
½ cup peas
½ cup soya nuggets
1 tsp ground black pepper
½ cup grated carrots
½ tsp (about 20 threads) saffron
Couple of bay leaves
A small cinnamon piece
A few cloves
Fresh coriander for garnishing
Lemon slices for garnishing
Salt to taste

Drain the water and keep soaked brown rice aside.
In a pan take one cup soya nuggets, add 4 cups water with a pinch of salt and bring it to boil. Boil for 5 minutes. Remove from fire and let it cool for about 10 minutes. Drain out the water. Rinse soya nuggets 2-3 time in fresh water. Lightly squeeze out excess water.
In separate pan, add chopped onions, bay leaves, cinnamon stick and cloves. Sauté for 2 minutes. Add soaked brown rice with 4 cups of water and add saffron strings. Cover the pan and cook till the rice is fluffy. You may have to add extra water till all the rice is cooked.
Steam green beans, green peas and carrot cubes and add to cooked rice. Add boiled nuggets and mix well.
Add ground black pepper and sea salt to taste. Garnish with fresh green coriander leaves and lemon slices.

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