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+ servings

Sprouts Rice

Sprouts Rice is a nutty, mild spicy rice made by tempering the sprouts with spices, veggies and blending with cooked rice. Sprouts rice is healthy and a tasty version of consuming sprouts.
Prep Time15 minutes
Cook Time25 minutes
Servings2 people
AuthorSharmilee J

Ingredients

  • 1 cup basmati rice
  • 1/2 cup green gram sprouts
  • 1/4 cup cabbage tightly packed
  • 2 teaspoon spring onions - white part finely chopped
  • 1 tablespoon spring onions - green part finely chopped
  • 1/2 tablespoon garlic finely chopped
  • 2 tablespoon capsicum finely chopped lengthwise
  • 1/4 teaspoon soya sauce optional
  • 1 teaspoon pepper powder
  • 2 tablespoon olive oil / cooking oil
  • salt to taste

To grind to a paste (Green Chilli Paste) :

  • 2 small green chillies
  • 1/4 inch ginger piece

Instructions

  • Get your sprouts ready. Cook with little water till sprouts turns slightly soft, reserve cooked water, Set aside.
  • Soak basmati rice for 15mins then pressure cook for 3 whistles in medium flame in the ratio 1(rice):1.5(water) cups.
  • Spread it in a plate and fluff it up with a fork add a teaspoon of oil and let it cool down.
  • Grind green chillies along with ginger to a coarse paste.
  • In a pan heat oil – add garlic, green chilli paste and spring onion white part sauté for a minute till it turns golden brown.
  • Then add cabbage and capsicum, fry till the veggies shrink and raw smell leaves.
  • Now add pepper powder soya sauce and stir well in medium high flame.
  • Add cooked sprouts along with reserved water and keep sauteing for 3mins in high flame till all the moisture is gone.
  • Then add spring onions green part and mix well.
  • Add required salt, then cooked rice and mix well.
  • Garnish with remaining spring onions.
  • Switch it off. Serve hot with your choice of side dish or any manchurian.

Notes

  • I reduced all the veggies as I wanted the sprouts flavour more. But don’t skip spring onions as it gives a good amount of chinese flavour to the fried rice.
  • You can add 2 tablespoon onion while sauteing the veggies.
  • I used little water only to cook sprouts and used the remaining water while adding sprouts.
  • Use freshly ground pepper for a great flavour.
  • Do not overcook sprouts, it should be crunchy enough to bite. Sauteing the veggies in high flame gives a nice smoky flavour and also retains its crunchiness without the raw smell.
  • I soaked basmati rice for 15 mins then pressure cooked for 1:1.5 ratio (rice:water) for 3 whistles in medium low flame.
  • I dont use ajino motto, but if you prefer you can add a pinch of it at the final stage.
  • Make sure to fluff the rice and spread it with little olive oil to make the grains separate. Allow it to rest at least for 30mins.
Nutrition Facts
Sprouts Rice
Amount Per Serving (200 g)
Calories 479 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Trans Fat 0.1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Sodium 208mg9%
Potassium 833mg24%
Carbohydrates 112g37%
Fiber 12g50%
Sugar 6g7%
Protein 20g40%
Vitamin A 825IU17%
Vitamin C 25mg30%
Calcium 107mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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