Soy Methi Rice

Recipe by Cook's Hideout

Blogging Marathon# 27: Week 4/ Day 2 Theme: Miscellaneous - Rice dish using leftover rice Dish: Soy Methi Dill Rice I sometimes crave for simple and easy dishes that don't take too long to cook and are filling and tasty. Even though I love spicy and masaledar (does this translate to more spicy in English?), sometimes all you want is food with simple flavors. Today's dish is just that and much more in terms of healthy ingredients used. Recipe is courtesy of my new found Telugu cooking show. This dish is a great way to use up leftover rice and...

Ingredients

• 2 cups Rice (Cooked)
• supermarket roast chicken, approximately 200g once shredded (Granules)
• 1 cup Methi (leaves - roughly chopped)
• supermarket roast chicken, approximately 200g once shredded (leaves - roughly chopped)
• 3 chilies (Green - very finely chopped (adjust according to taste))
• supermarket roast chicken, approximately 200g once shredded (paste)
• supermarket roast chicken, approximately 200g once shredded
• 2 tsp Lemon Lime juice (/)
• to taste Salt

Method

1. Soak TVP, soy granules in hot water for at least 10 minutes. Then squeeze out all the water and set aside until ready to use.
2. Heat 2tsp oil in a pan; add mustard seeds and once the seeds start to splutter add soy granules and ginger+garlic paste. Cook until it smells fragrant and not raw anymore, about 2-3 minutes.
3. Next add green chilies, methi leaves and dill. Mix well and cook until the leaves are wilted and cooked, about 3-4 minutes.
4. Add the cooked rice, salt and lemon juice. Cook for 2-3 minutes or until the flavors get a chance to mingle. Serve hot.

View the recipe instructions at Cook's Hideout