Saffron Rice with Healthy Garlic Brussels Sprouts
Top Rated Recipe
Key Details:
.png)
prep time: 1 hour 20 minutes
.png)
Cook time: 10 minutes
.png)
Difficulty Level: Easy
.png)
Course: Rice
Cuisine: Fusion
Key Ingredients:
Brown rice
Saffron
Garlic
Brussels sprouts
Cherry tomatoes
Pitted black olives
About Saffron Rice with Healthy Garlic Brussels Sprouts
Table of Contents
Simple dish this but
you won’t be able to resist it for it is so very delicious
- Brown rice, cooked 1 cup
- Saffron soaked in 1 tbsp water 1 gm
- Garlic cloves, chopped 3 to 4
- 2 10 to 12
Step 1. Heat olive oil in a non-stick pan, add garlic and saute till its aroma is infused in the oil.
Step 2. Add the Brussels sprouts, cherry tomatoes, black olives salt and pepper powder and toss till the sprouts absorb the garlic aroma.
Read MoreIngredients
- Brown rice, cooked 1 cup
- Saffron soaked in 1 tbsp water 1 gm
- Garlic cloves, chopped 3 to 4
- 2 10 to 12
- Olive oil 2 tbsps
- Cherry tomatoes, halved 5 to 6
- Black olives, pitted 5 to 6
- Salt to taste
- Black pepper powder to taste
How to Make Saffron Rice with Healthy Garlic Brussels Sprouts (Stepwise Photos)
Method
- Heat olive oil in a non-stick pan, add garlic and saute till its aroma is infused in the oil.
- Add the Brussels sprouts, cherry tomatoes, black olives salt and pepper powder and toss till the sprouts absorb the garlic aroma.
- Toss rice in another non-stick pan with saffron water. Add salt and black pepper and toss well.
- Keep a round ring mould in the centre of a serving plate and put the saffron rice into it. Press lightly and slowly remove the ring mould.
- Put the tossed broccoli mixture over the rice mould and serve hot.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
Comments
No feedback Available
Leave a comment
Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
Comments
No feedback Available