Name: Brown Rice Salad with Bell Peppers & Sprouts recipe by Bethica Das at BetterButter
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 2
Ingredients: 1/4 cup brown rice, soaked for 30 minutes; 1/2 cup red, yellow and green capsicum, sliced finely; 1/2 cup sprouts, steamed; 1 onion, sliced; 1-2 green chilies, chopped; 1 tsp. lemon juice; ground pepper to taste; salt to taste; 2 tsp. olive oil; fresh coriander leaves to garnish; 1 tsp. cheese, grated (opt) for garnishing.

ABOUT Brown Rice Salad with Bell Peppers & Sprouts RECIPE

A healthy alternative to white rice, brown rice contains all the fibre needed, has less cholesterol and is good for a diabetic patient. It is best served at room temperature. Any leftover rice too can be used for this recipe. A great meal for those who desire to shed some weight. Add some mustard sauce for that extra zing to the dish. Enjoy this wholesome salad accompanied with some grilled delicacy.

Ingredients Serving: 2

1/4 cup brown rice, soaked for 30 minutes
1/2 cup red, yellow and green capsicum, sliced finely
1/2 cup sprouts, steamed
1 onion, sliced
1-2 green chilies, chopped
1 tsp. lemon juice
ground pepper to taste
salt to taste
2 tsp. olive oil
fresh coriander leaves to garnish
1 tsp. cheese, grated (opt) for garnishing.

Instructions

Pressure cook the rice with plenty of water for 3 whistles. Let it stand for 15 minutes. Drain and keep aside.
Mix with all the other ingredients and serve, garnished with coriander leaves and grated cheese (opt).

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