Sprouts & Broccoli cheesy Brown-rice

My younger kid is very fussy about eating rice. So I come up with myriad ways to flavour and disguise rice. On one such experiment, I ended up making this for a weekend lunch. Full of disguised, power packed nutrients, and high on flavours, a super hit with my kids.. In fact my fussy kid ended up asking for more!
An ideal lunch box recipe also.

Ingredients :
  • Brown rice                                                                                     1 cup
  • Sprouts (any sprouts, I used Green moong sprouts)                      1 cup
  • Broccoli  florets                                                                              1 cup 
  • Cherry tomatoes                                                                             5-6                                                                  
  • Whole cashews                                                                              10-12
  • Lemon juice                                                                                   2 tsps
  • Cloves, Whole cardamom as per taste
  • Cinnamon powder                                                                         1/2 tsp
  • Grated ginger and garlic                                                                2 tsps
  • Finely chopped onions                                                                  1/4 cup
  • Mint leaves                                                                                    a handful
  • Coriander leaves, washed and finely chopped                              1 tbsp   
  • Jeera powder                                                                                  1 tsp
  • Salt to taste
  • Oil                                                                                                  2 tsps
  • Water                                                                                              2.5 cups
Method :
  • Soak the brown rice and the cashews separately.
  • Drain and pressure cook the brown rice with two and a half cups of water, for 3-4 whistles. Set aside to cool.
  • Grind the cashews to a fine paste along with a little salt, lemon juice and one tsp grated garlic. Set this cashew cheese aside.
  • Now heat a little oil in a wok. Add the grated ginger and garlic, finely chopped onions and sauté till the raw smell goes away, and then add the mint leaves, coriander leaves, cloves, cinnamon powder and cardamom, and sauté well for a while.
  • Next add the broccoli florets first and then the sprouts, toss nicely to coat. Add a little salt and Stir fry for around 3-4 minutes.
  • Now add the jeera powder, mix well.
  • Add the cooled and separated brown rice to this and mix carefully.
  • Finally add the cashew cheese and mix well.
  • Decorate with cherry tomatoes before serving. Serve with any raita or salad.
Notes : 
  1. Since both my kids have 0% spice tolerance, this recipe is not very spicy. So feel free to add crushed peppers, or red chilly flakes to suit your tastes and spice level preferences.
  2. You can add raisins, chopped almonds, cashews etc. to the oil to enhance the flavour and texture.
  3. As a variation, you can add a tablespoon of cooked spinach puree/ cooked carrot (or beetroot) puree to add colour to this recipe. 

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