Quinoa-Methi Pulao ( Quinoa-Fenugreek-Rice Pilaf); Meatless Monday

I am big fan of quinoa. I make quinoa-black bean salad, quinoa-avocado salad, quinoa dosa, quinoa idlis, quinoa cutlets. However, unlike many people, I cannot substitute rice with quinoa. I love my rice. You see, I am South-Indian and we South-Indians love our rice! Being  that I am always looking for novel ways to incorporate quinoa into my diet, I experimented making a pilaf using it. I mixed it with rice in the ratio of 1:1. I loved it! Even my picky kids ate without any fuss ( or even realizing), which to me was very encouraging. Since then, I became even more adventurous and made quinoa-methi pulao. This one came  out perfect and my husband almost didn't realize that anything was different.

I think this is a technique that all those who want to incorporate quinoa in their meals should use until they are habituated to quinoa.

Methi pulao is one of my favorite dishes. It is simple and easy to make one-pot meal.

Servings: 3-4

Ingredients :

Basmati rice: 1 cup
Quinoa: 1/2 cup
Fresh Methi leaves (Fenugreek leaves): 1 cup ( from 1 medium bunch), washed and cleaned.
Soya chunks: 1 cup ( optional)
Ghee: 1 tbsp
Coconut oil: 1  tbsp
Clove: 2-3 nos
Cinnamon: 1 inch stick
Bay leaf: 1 medium-sized
Cardamom pods: 2-3
Cashewnut halves: 1 tbsp
Onion: 1 medium, chopped lengthwise.
Ginger-garlic paste: 1 tbsp
Green chillies: 3-4( depending on your spice level),chopped fine
Turmeric powder: 1 tsp
Garam masala powder: 1 tsp
Tomato: 1 medium, chopped
Salt : to taste
Sugar: 1/2 tsp
Hot Water: 3 cups + 1 cup

Method:

Rinse the basmati rice thoroughly until all the starch is removed. Soak basmati rice in water for 30 mins. Drain the water and let it dry for 20-30 minutes.

Soak the soy chunks in 1 cup water with a pinch of salt for 5-10 mins. Squeeze and remove them from water. Keep aside.

Wash the quinoa and keep ready.
Boil the water and keep ready.

Heat oil/ ghee mixture in a kadai/ sauté pan/ pressure cooker. Add the cloves, cinnamon, cardamom, bay leaves and the onions. Sauté until the onions turn transparent.

Add ginger-garlic paste, chopped green chillies and sauté for few seconds.

Now add the turmeric powder and the chopped tomatoes. Saute until the tomatoes wilt.

Add the methi leaves and cook for 3-4 minutes. 

Add the garam masala powder and drained soy chunks. 

Add the drained rice and sauté for 2-4 minutes. 

Add in the hot water, salt, sugar and bring it to a boil. 

Add quinoa. 

Cover, reduce the flame to low and cook for 15 minutes. If you are using a pressure cooker/ pan, do not use the whistle/ weight.

When done, fluff with a fork/ spoon.

Garnish with freshly chopped cilantro leaves.

Serve hot with a Raita of your choice or by itself.

Enjoy!

I am bringing this delicious dish to all my friends at Throwback Thursday#39, Fiesta Friday#120  and Saucy Saturdays#45! Angie's co-hosts this week are Loretta @ Safari of the Mind and Linda @ Fabulous Fare Sisters

Cooking made easy:

The quinoa can be cooked separately and added to the pulao at the end once the rice has cooked.

Quinoa can be made ahead of time and stored in the refrigerator for 3-4 days.

You can use only garam masala powder or only whole garam masala depending on your preference and availability.

Tip for healthy living:

Fenugreek leaves are highly nutrient-dense . They are especially beneficial for diabetics. Quinoa as we are all aware is a super-food! It is gluten-free and protien-rich. You can read more regarding the benefits of quinoa in the references below:

References:
http://healthnfitnesshops.com/7-health-benefits-of-quinoa.html/
http://www.mindbodygreen.com/0-4994/7-Benefits-of-Quinoa-The-Supergrain-of-the-Future.html
http://www.bbcgoodfood.com/howto/guide/health-benefits-quinoa

Food for thought:

People are trapped in history and history is trapped in them. James Baldwin

Please do share your thoughts. Your opinion matters!

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Buckwheat-mushroom Rice Ramen ; Lotus Foods; Meatless Monday

I am a proud Meatless Monday blogger and an avid supporter of the Meatless Monday movement. I believe in eating healthy and this can be mainly achieved through a predominantly vegetarian diet. I also avoid gluten. So, when people from the Meatless Monday campaign reached out to me to try these new Gluten-free organic rice products from Lotus Foods, I willingly agreed. 

Soon, I received a package from Lotus food that contained these three items and some literature regarding them:

1. Buckwheat Mushroom Rice Ramen
2. Jasmine organic brown Mekong flower Rice
3. Heirloom Forbidden Rice

I saved the instant rice for a rainy day when I will need cooked rice in a real hurry. I decided to make the noodles and the organic brown rice this weekend.

I have been eating rice noodles instead of wheat noodles for a while now. However, I haven't found the right one that would cook without turning into mush on me yet. I always have to be extra vigilant and make sure that I don't soak them for too long in the hot water. I have tried buckwheat noodles and didn't really care for the taste. These buckwheat-mushroom noodles were just perfect! I followed the instructions on the packet ( just like you would do when you make Ramen noodles) and made them. I didn't want it soup style, so I drained the water once the noodles were cooked. I like lots of vegetables in my meals, so I sautéed some vegetables and onions separately and mixed them with the drained noodles. I have added one chopped green chilli with the vegetables and used only the seasoning provided with the noodles. It was light, flavorful and delicious. I got two meals from one packet. The noodles remained al-dente. One could barely say that these are buckwheat-rice noodles! I would definitely make it again. This would be perfect for weeknight dinners when you don't want to slave in front of the stove. The whole dish was ready in 15 minutes.

Disclaimer: I am not being paid to do this review.

Buckwheat-Mushroom Rice Ramen with Vegetables

Servings: 2

Ingredients:

Buckwheat-mushroom rice ramen ( from Lotus Foods) : 1 packet
Water: 2 cups
Onion: 1, small, sliced thin
Shredded carrot: 1/2cup
Shredded broccoli stems: 1/2 cup
Cauliflower florets: 1/4 cup
Green chilli: 1, chopped fine
Tender Green peas: 2 tbsp
Olive oil: 1 tsp
Salt: a pinch

Method:

In a frying pan, heat 1 tsp oil. Add chopped onions and sauté until it starts to sweat. Now add the green chilli bits, green peas and cauliflower florets. Cook it on low for 2 mins. Add in the shredded broccoli stem and shredded cabbage and sauté for a couple of mins. Add salt and mix.Do not add too much as the seasoning will have salt in it.

In a saucepan, bring 2 cups water to a boil. Add the noodles in, simmer and cook for 4 minutes.

Drain the noodles and add it to a different bowl. Sprinkle the seasoning on the noodles and mix well.

Put the cooked vegetables on top of the noodles and serve it or mix it with the noodles and serve it.

Serve hot.

Enjoy.

I am bringing this to Throwback Thursday, Angie's Fiesta Friday & Saucy Saturdays. Loretta @ Safari of the Mind and Petra @ Food Eat Love are co-hosting the Fiesta.

Cooking made easy:

For the noodles, I made use of the vegetables that I had in my refrigerator. Pretty much any combination of vegetables can be used for these dishes. You can add more or less veggies as you wish. There is no hard or fast rule.

Tip for healthy living:

Any carbohydrate rich dish can be made healthier by the addition of vegetables.

Food for thought:

Do not pray for tasks equal to your powers. Pray for powers equal to your tasks. Phillips brooks.