Brown rice Salad with Double Beans
Prep time – under 15 mins
Cook time – under 10 mins
Serves – 1
Brown rice cooked – 1 cup
Onion finely chopped – 1/3 cup
Ginger – 1/2 inch piece finely chopped
Garlic – finely chopped – 1 tbsp
Green chilli – 1 finely chopped
Double beans cooked – 1/4 cup
Vegetables – 1/2 cup (mix of carrot, beans and cabbage)
Capsicum – 1/4 cup (mix of all colors)
Oil – 1 1/2 tbsp
Salt and pepper powder to taste
Lemon juice – 1 tsp
Cook brown rice, fluff it with a fork and let it cool. Check out how to cook brown rice
Chop all the vegetables finely.
Soak double beans in water overnight and pressure cook with a little salt for 3 whistles.
Then add capsicum and saute for a few more seconds on high heat.
Add lemon juice, mix well and serve hot immediately.
Note – You can use leftover brown rice for this recipe.
You can use any bean seed you like instead of double beans.
This is my way of making this salad as I do not like eating the onions raw.