Great for lunch. Carrots were sweet and still crunchy. Easy dish as long as everything is pre-cooked.

Tradition zongzi is made of short grain sweet white rice. Although this festival food is gluten free, most people found it difficult to digest rich stuffings with sweet white rice. I recreate a healthier version in 2017 to substitute sweet white Rice with half sweet brown rice and half brown rice, but still it's quite rich. This year I accidentally found a brand of brown rice (Botan) has a similar texture like sweet rice, so now this guilty free 100% brown rice zongzi receipe is born. So delicious when served in warm and it doesn't adds much burden to your digestion.

Zongzi is typically made with refined white sweet rice and are not very easy to digest. I replace refined white rice with sprouted short grain brown rice and short grain sweet brown rice at 1:1 in ratio. My stuffing is also very simple, a big jujube and 1/4 medjoor date place in the middle.It tastes just as good as classical Zongzi and with more nutritional value.

A special rice dish prepared to celebrate festivities

This is a mixture of short grain sweet and jasmine brown rices. With veggie bouillon and turmeric powder. Mixed witn green onions.

My simple rustic lunch today... Ragi and brown rice mudde with moolangi sambar 😄😄 #onmyplateRagi mudde/ finger Millet flour balls are a staple diet of kannadigas.. it's commonly known as farmer's food, as ragi keeps the stomach full for longer without giving a heavy and lethargic feeling.. it cools your body by bringing down the body heat and is a super nutritious Millet! Needless to say it is a healthy flour, rich sauce of calcium, protein and iron.. It is usually had with a watery broth made out of greens mostly.. called bas-saaru..or massoppu saaru which is basically the broth got from cooking the greens and lentils. Today I paired it with my all time favourite moolangi sambar (radish curry). I have said it before also, I love this vegetable! I feel it's very underrated!The twist in the mudde today is, I've added brown rice.. just as a trial.. Mudde is usually done purely out of ragi flour.. you need a good practice to get the proportions and handling right when doing this.. as it can end up becoming one hard lump or a watery mess!! Believe me, I've been there, done that and thrown it away too 😝. So, just to make it easier to handle, I added some rice and it turned out yum!Topped it with ghee and poured hot sambar.. my lunch is done right! 😄#myfirstrecipe

MY VERSIONFRUITY BROWN RICELOVING IT

Rice dumpling is one of the easiest Japanese sweets. And sauce is a bit southern taste with coconut milk.

I had a lot of sweet potato so I made this dish with plenty of ginger and chicken to warm myself up.By adding roughly chopped ginger, you will enjoy a crunchy texture in the finished dish. Recipe by Mana mama

I wanted to have a quick, easy and healthy lunch, so I created this.This dish improves your metabolism and is suitable when you're on a diet.At first, there might be a lot of moisture from the cabbage but keep frying until it evaporates. Don't worry.Top with nori seaweed and mayonnaise as you wish. Recipe by Piyochika

I wanted to make something quick and easy for my boy's lunch today in less than 30 minutes. It took about 25 minutes (with prep).

easy and delicious :hungry