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Basmati Rice with Bean and Lentil Sprouts
A simple dish of Indian long grain basmati rice with a twist of bean and lentil sprouts. Sprouted beans and lentils have a good protein content and may be more nutritious than mature beans and lentils because the nutrient content of seeds are believed to increase as they sprout. Hence the incorporation of bean and lentil sprouts into one's diet can boost vitamin and mineral intake.
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Ingredients
Servings
Ingredients
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Instructions
  1. Wash and rinse the 1 cup of basmati rice really well, until the water is clear. Place in a saucepan with 2 cups of water, a little Himalayan salt and ½ teaspoon of ghee. Bring to boil for about 10 to 12 minutes, then turn the heat all the way down and cover the pan tightly with a lid allowing the rice to steam. Add a pinch of saffron to the rice.
  2. Add 1 teaspoon of ghee into another saucepan, add the bean and lentil sprouts to the saucepan and sauté lightly for 2 - 3 minutes. Season with a little Himalayan salt.
  3. Gently mix the bean and lentil sprouts into the basmati rice and serve hot.
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