Brown and Wild Rice Platter

Recipe by
Total Time:
30-45 minutes
Serves:2
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Mushroom Cheese Cutlet, Best Veggie Wrap, Easy Schezwan Bread

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4

Ingredients

  • For Rice and vegetables:
  • 1 - onion, chopped roughly
  • 1/2 - yellow capsicum, chopped roughly
  • 1/2 - red capsicum, chopped roughly
  • 1 - small green capsicum, chopped roughly
  • 1/2 cup - boiled sweet Corn kernels, drained
  • 1/2 cup - Broccoli florets, broken roughly
  • 1 - carrot, sliced thinly
  • 1 - small green chilli, crushed
  • 1 tsp - white Vinegar
  • 1 tsp - sugar, powdered
  • 1 tbsp - sesame seeds
  • 1 tsp - Olive oil
  • 1/2 cup - wild rice, washed and soaked for 30 minutes
  • 1/2 cup - semi-brown or short-grain rice, washed and soaked for 30 minutes
  • salt to taste
  • For herb dip:
  • 1/2 cup - thick hung Curd
  • 2 tbsp - fresh Cream
  • 1/2 tsp each - mustard and Cumin seeds
  • 1 tsp - soft Brown sugar
  • 1 head - chopped aniseed leaves and seeds, fresh
  • 4 to 5 - fresh ajwain leaves, chopped
  • 15 to 20 - fresh Basil leaves, chopped
  • 1 - small Green chilli
  • 1/2 tsp - Sugar
  • 1/2 tsp - Olive oil
  • 1 pinch - black salt
  • salt to taste
  • Other Ingredients:
  • 1 tsp - Mint coriander chutney
  • 1 tbsp - coriander leaves, chopped roughly
  • 1 cup - nachos (or tortilla chips or 2 plain khakras)

How to Make Brown and Wild Rice Platter

  • For Herb Dip:
  • Put green chilli, salt, and sugar in a small electric mixer. Run till chilli is crushed.
  • Add all the other ingredients except for the cream and curd. Run mixer again till the leaves are finely crushed.
  • Add curd and cream and run mixer to make a smooth grainy dip. Chill till required.
  • For rice and vegetables:
  • Put 2 litres of water to boil. Add 1 tsp salt.
  • Add both the rice and stir gently.
  • Cover and simmer until both rice are cooked thoroughly. Drain and keep aside.
  • Put carrots in boiled water for 2 minutes and add broccoli.
  • Boil for a minute more and add all the capsicums and other vegetables.
  • Boil for another minute, drain, and keep aside.
  • Heat olive oil in a large pan and add chilli and onions.
  • Saute for a minute, add sesame seeds, and take off fire.
  • Add all the other ingredients, prepared vegetables, and half coriander.
  • Add rice and mix it with vegetables.
  • Heat and transfer to a warmed platter.
  • Place dip in a small crucible and arrange at one end of the platter.
  • Pile nachos near the dip to accompany each other.
  • Place a dollop of chutney over the vegetable rice.
  • Garnish with the remaining coriander.
  • Serve hot, with cold dip and crisp nachos.