Plan ahead and soak brown rice 2 hrs. Wash and drain.
Brown onion, 5 min. Meanwhile, in spice grinder, grind cumin seed, fennel seed, red chili pepper and black pepper. Add tomatoes, tomato puree, spices, salt and water, simmer 5 min. Remove from heat, and use stick blender to blend smooth.
In rice cooker, mix the brown rice and the blended base, and start rice cooker cooking. The water measured and added to the base needs to be just the correct ratio for the rice cooker. Typically, for soaked brown rice this will be 1 cup rice to 1 cup water. The rice cooker will automatically boil and simmer the rice 30 min, then switch to warm and steam the rice 15 min.
If using a pan, mix brown rice into blended base and bring to boil, then turn down heat to simmer and cover with lid, and cook 30 min. After 30 min, without removing lid, remove from heat and allow to steam 15 min.
Add touch of lemon juice to taste, garnish with fresh coriander and serve.
First blending the simmered tomato base with a stick blender, or even regular blender, makes a nice smooth stock for the rice to cook in. Then the cooking rice absorbs the flavors of the stock.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (186g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 11.6mg||0 %|
|Potassium 404mg||11 %|
|Total Carbohydrate 49.5g||15 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 45.6g|
|Protein 5.5g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 235
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