Coconut and Dill bulgur: (No onion and garlic)

Coconut and Dill Bulgur

About:

This dish is simple and flavourful with just few ingredients. Here I sauted dill and fresh coconut with the flavour of roasted cumin and pepper corns. I haven’t used any spices but Dill makes it flavourful and heart friendly. This dish is garlic and onion free too…

The dish can be served for breakfast/lunch/dinner. This goes well even for packed lunch. The dish can be served on its own or with any side dish. I served this with baby corn –Tofu Kadai Masala (link)

Health benefits of dill leaves:

Dil Leaves have significant amount of Vitamin A and Vitamin C and good amount of folate, iron and manganese. Dil leaves are good for people who are suffering from diabetes. They also good for excess gas, hiccups and immune system

Serves: 2-3
Preparation time: 30 minutes
Cooking time: 20 minutes
Waiting time: 30 minutes

Ingredients:

  • Brown rice-2 cups (white rice/bulgur/any rice can be used alternatively)
  • Chopped dill leaves-1cup
  • Grated coconut-1/2cup
  • Cumin seeds-2 tsp
  • Pepper corns-4-5
  • Roasted roughly chopped nuts-a handful (I used almond, cashew)
  • Salt- to taste
  • Curry leaves-4-5
  • Oil-2 tsp

Procedure:

  • Rinse thoroughly and soak brown rice for 20-30 minutes. After soaking time drain.
  • Heat water in a large sauce pan and cook brown rice with 1/4tsp salt until fluffy and soft (~18-20 minutes)
  • Once rice is cooked drain and spread on a wide plate/pan and allow it to cool completely.
  • In a pan dry roast cumin seeds and pepper corns for just 2-3 minutes on a medium high flame and allow it to cool a bit. Then transfer this to a blender/food processor and blend until smooth powder is formed, then add grated coconut and whizz once and set aside.
  • Now heat oil in the same pan and add curry leaves as it splutters add chopped dill leaves and saute for 2-3 minutes.
  • Then add ground pepper-cumin-coconut mixture and cook for 3-5 minutes.
  • Add cooked rice, salt, sprinkle some water mix well and cook for another 5-6 minutes on a medium low flame- Until heated through.
  • Once done turn off the flame, top it with roasted nuts give it a mix.
  • Serve with any side dish like roasted Aubergine onion curry (link)/ Tomato low oil curry (link)/ any side dish of your choice.

Note:

  • Can include onion/peas/ any veggies if desired.
  • Desiccated coconut can be used alternatively to fresh grated coconut.
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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on September 16, 2014, in Indian, Main dish and tagged . Bookmark the permalink. 10 Comments.

  1. This is very special because I never knew that brown rice can be made flavourful! Thank you very much Chitra for sharing healthy recipes with us 🙂 TC! Keep smiling 🙂

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  2. This sounds really good!

    Like

  3. I should try this C:-) looks yumny

    Like

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