Broccoli rabe rice

Name: Broccoli rabe rice
Total time: 1200 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 2 c cooked rice; 1/2 c cooked mung; requiredGhee; 3 tbsp sesame seed oil; 1 c onion, chopped; 2 green chilis, chopped; 1/2 tsp turmeric powder; 1 tbsp ginger, finely chopped; 1 tbsp garlic, finely chopped; 1 tablespoon cumin seeds; 1/2 tsp methi powder; 1/2 tsp asafetida; 8 c broccoli rabe, chopped; pinch baking soda; 1/2 cup water; required Salt

Lakshmi Sridharan Ph D @cook_19872338

USA

I grow broccoli rab in our garden. I decided to make keerai with broccoli rabe leaves and left over mung dal. We always make mung dal on festive days
I had left over mung and rice. I mixed broccoli rabe-mung with rice and ghee. the result was tasty keerai /green rice. #OIN #left over cooked rice and mung

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

20 mins

5 servings

2 ccooked rice
1/2 ccooked mung
requiredGhee
3 tbspsesame seed oil
1 conion, chopped
2green chilis, chopped
1/2 tspturmeric powder
1 tbspginger, finely chopped
1 tbspgarlic, finely chopped
1 tablespooncumin seeds
1/2 tspmethi powder
1/2 tspasafetida
8 cbroccoli rabe, chopped
pinchbaking soda
1/2 cupwater
required Salt

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Steps

20 mins

1

Collect necessary ingredients, keep in cooking area
Use fresh green broccoli rabe leaves. remove the leaf stalk and mid rib. Tear the leaf into small strips. wash well,
2

Heat oil in a skillet over medium low heat. sauté onion until translucent. Add the spices, ginger, garlic and etc. Wilt the chopped green leaves.. Stir. Add half a cup of water. Cook uncovered until the leaves are soft. Salt to taste
3

Add ghee, cooked rice and mung. Mix well. Turn off the stove. Transfer to a serving bowl. Flavorful healthy make over is ready for your eating pleasure. When served with lime pickle, the broccoli rabe tastes divine
4

You may use spinach if you cannot get broccoli rabe. Always cook greens uncovered

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Lakshmi Sridharan Ph D @cook_19872338

on November 26, 2023 00:06

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography