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.

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

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

  1. Reblogged this on MrMilitantNegro™.

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  2. 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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  3. This sounds really good!

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

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