Lemon flavoured brown rice with soybeans

Lemon rice, one of the staples in India, is a simple dish with just rice and lemon juice and some garnish. I decided to give it a little healthy tweak, (thereby making it a bit more nutritious and worthy of this blog!) with brown rice, soy beans, carrots and almonds.

Soybeans, a great source of protein, (apart from iron, calcium, omega-3 fats, fibre and a host of minerals) especially for vegetarians and lactose intolerant people, is best consumed as whole food rather than processed. For this recipe, I have used the frozen ones. You can also use dried soy beans, which has to be soaked overnight and pressure cooked.

PhotoWatermark-20170405131838
lemon flavoured brown rice with soy beans

You will need (to serve a family of 4):

brown rice – 1.5 cups

water – 6 cups 

soya beans – 1/2 cup

lemon juice – 1.5 tbsp

zest of 1 lemon

sesame oil – 1 tbsp

mustard seeds – 1 tsp

curry leaves – a few

almonds – 10, halved

green chilli – 1, minced

ginger – a small piece, minced

carrot – 1, grated

turmeric powder – 1 tsp

salt

Cook the brown rice (as per package instructions – the time and water required to cook the rice might vary depending on the brand) and let it cool. Boil the frozen soya beans in 1 cup of water for 10 minutes. Heat oil in a pan or wok, add mustard, and after it splutters add curry leaves, almonds, green chilli, ginger, carrot and turmeric powder in the same order. Now add the cooked soybeans and salt. Saute for 5 minutes and take it off the heat. Add the lemon juice, lemon zest, and the cooked rice and mix well. Let it stand for 10 minutes before serving.

Liked the recipe? Do you have any suggestions? Please comment below:

Variation:

Green peas can be used in place of soybeans.

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