रेड बीन्स अँड ब्राउन राइस सलाद | Red Bean and Brown Rice Salad | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

This World Heart Day, we've got you a salad which is a powerhouse of nutrients to keep your heart happier. With a combination of avocados, walnuts and red beans combined with brown rice and finished with a flavourful dressing, this salad is pure bliss!

RED BEANS AND BROWN RICE SALAD

Ingredients

1 cup boiled red kidney beans
1½ cups Daawat Quick Cooking Brown Basmati Rice
Salt to taste
2 tsps mustard paste
1½ tsps dried mixed herbs
Salt to taste
Crushed black peppercorns to taste
1½ tbsps lemon juice
2 tbsps extra virgin olive oil
1 large avocado
½ medium red capsicum, seeded and cut into triangles
½ medium yellow capsicum, seeded and cut into triangles
½ medium green capsicum, seeded and cut into triangles
1 large carrot, peeled, cut into triangles and blanched
6-8 assorted cherry tomatoes, halved
½ cup boiled corn kernels
6-8 toasted walnuts, broken
2-3 tbsps assorted micro greens


Method

1. Take Daawat Quick Cooking Brown Basmati Rice in a bowl. Add sufficient water and wash for 2-3 times.
2. Add sufficient water and soak for 25-30 minutes. Drain the water.
3. Boil 5-6 cups water in a deep nonstick pan. Add salt, soaked rice and mix well. Cook for 15 minutes.
4. Drain the water and set the rice aside to cool down.
5. For the dressing, take mustard paste in a bowl. Add dried mixed herbs, salt, crushed black peppercorns, lemon juice and mix well. Add extra virgin olive oil and mix well.
6. Cut the avocado into 2 parts and remove the seeds. Further cut into small pieces and transfer in a bowl.
7. Add red capsicum, yellow capsicum, green capsicum, carrots, cherry tomatoes, corn kernels, toasted walnuts, red kidney beans, cooked rice and mix well.
8. Pour the prepared dressing over, add micro greens and mix.
9. Transfer into a serving plate and serve.

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