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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 2 |
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This is a recipe from Sanjeev Kapoor from the Young Times magazine. It is a one-meal dish full of essential nutrients and its wholesome at the same time. I hope you enjoy it! Ingredients:
1 cup brown rice, washed and soaked for 1 hour in water and drained |
2 stalks lemongrass, cleaned,washed and chopped |
1 inch fresh ginger, peeled,washed and sliced |
2 shallots, peeled,washed and sliced |
1 medium fresh cucumber, peeled,washed and sliced |
1 tablespoon pure wesson canola oil |
4 tablespoons peanuts |
2 cups coconut milk |
salt |
2 eggs |
Directions:
1. Heat oil in a non-stick pan on medium heat.
2. Toss in the peanuts.
3. Saute until golden.
4. Drain onto an absorbent paper.
5. Keep aside.
6. Put rice in a thick-bottomed pan.
7. Add lemon grass, ginger, shallots and coconut milk.
8. Mix well.
9. If the coconut milk is too thick, add 1/2 cup of water.
10. Add salt.
11. Cook on high heat till it comes to a boil.
12. Reduce heat, cover and cook till done.
13. Stir in peanuts and cucumber slices.
14. Beat eggs in a bowl, one at a time.
15. Add salt and mix well.
16. Heat a non-stick pan with a few drops of oil.
17. Pour in the eggs.
18. Cook the omelet and then cut it into strips.
19. Transfer the cooked rice into a serving dish.
20. Cover with a lattice pattern of omelet strips.
21. Serve hot.
22. Enjoy!
23. Bon Appetite!
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