INGREDIENTS
- Brown rice (soaked) - 15 gms
- Red kidney beans (rajma)(soaked) - 30 gms
- Paneer - 15gms
- Celery (chopped) - 5 gms
- Onion (chopped) - 15 gms
- Carrots (chopped) -15 gms
- Broccoli sliced (thinly) - 8 gms
- White pepper powder - 1/4 tsp
- Oil - 1/2 tsp
- Salt to taste
DIRECTIONS
- Cook brown rice with salt and one cup of water till three-fourth done. Drain and keep aside.
- Pressure-cook red kidney beans with onion and garlic till soft.
- Heat oil in the stockpot over medium heat and saute celery and onion for five minutes.
- Add the broccoli, carrot and paneer and cover.
- Cook for five minutes stir occasionally until everything is tender.
- Add the partially cooked brown rice and the kidney beans to the stockpot and add 4-5 cups water to it and cook for 5 mins.
- Add white pepper powder, salt and simmer, uncovered, for fifteen minutes and serve hot.
