Wheat Rava with Veggies
This lightly spiced Wheat Rava with Veggies makes a nutritious and filling breakfast, brunch, or a light meal. Full of fiber and other vitamins from the mixed vegetables, this is a healthy dish for diabetics.
Servings: 4-6
Cooking Time: 30 minutes
Ingredients
- 1 1/2 cups wheat rava (cracked wheat)
- 2 cups bell-pepper, red, yellow, or green or mixed
- 1 1/2 cups peas
- 1 1/2 cups green beans, chopped fine
- 1 1/2 cups carrots, cut into small cubes
- 1 1/2 cups tomatoes, cut into small cubes
For Seasoning
- 4-5 tsp vegetable oil
- 1 1/2 tsp cumin seeds
- 1 tsp mustard seeds
- 2-4 green chillies, chopped
- 3/4 tsp dhania-jeera powder (coriander-cumin)
- 1/4 tsp turmeric powder
- Salt to taste
- 1/4 cup cilantro (coriander leaves), finely chopped
- 3 1/2 cups water
Preparation
- Place the green beans, peas, and carrots in a microwave-safe bowl with a little water and salt and cook in the microwave for 3-4 minutes or until just tender, and set aside.
- Roast the wheat rava in a skillet for 2 minutes, remove in a bowl, and let cool.
- Heat the oil in a skillet or large saucepan. Add the cumin and mustard seeds and fry until they start to pop. Add the green chillies and fry for a few seconds.
- Add the turmeric powder and 3 cups water along with salt. Let the water come to a boil.
- Add the cooked veggies and wheat rava, dhania-jeera powder, and salt as needed. Add half of the chopped cilantro. Cover and cook on medium heat, stirring occasionally for 8-10 minutes or until the water is absorbed and the rava is cooked. Depending on how coarse the rava is, you might need to add another 1/2 cup water at this stage, and let the wheat rava with veggies cook for another 5 minutes or until tender and the water is absorbed.
- Garnish the wheat rava with veggies with the remaining cilantro and serve hot with a dash of lime/lemon juice or a lime wedge.
Category: Vegan Breakfast Recipes - Members, Vegetarian Appetizer Recipes - No-Onion No-Garlic - Members, Vegetarian Breakfast Recipes - Members
