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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 if you really want to amp up the health quotient of this dish, use brown rice instead of white or even better use quinoa or any other whole grain.

It has soy in the form of granules or TVP, methi (fenugreek leaves) and dill leaves (called ‘soya’kura in Telugu). I’m not a big fan of dill, because I feel it is a little strong to my palate, but I didn’t even notice its presence. It blended with the methi and the taste was very pleasant.

This dish takes just minutes to put together if you have all the components ready. So soak the soy granules  in hot water 10 minutes before starting to cook and have all the veggies chopped up and ready to go. Perfect dish for a quick weeknight meal.

Print Recipe
Soy Methi Rice Yum
Soy Methi Rice
Course main course
Cuisine north indian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
serving
Ingredients
  • 2 cups Rice Cooked
  • ¼ cup Soy Granules
  • 1 cup Methi leaves - roughly chopped
  • ½ cup Dill leaves - roughly chopped
  • 3 Chilies Green - very finely chopped (adjust according to taste)
  • ½ tsp Ginger+Garlic paste
  • ½ tsp Mustard seeds
  • 2 tsp Lemon Lime Juice /
  • to taste Salt
Course main course
Cuisine north indian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 10 minutes
Servings
serving
Ingredients
  • 2 cups Rice Cooked
  • ¼ cup Soy Granules
  • 1 cup Methi leaves - roughly chopped
  • ½ cup Dill leaves - roughly chopped
  • 3 Chilies Green - very finely chopped (adjust according to taste)
  • ½ tsp Ginger+Garlic paste
  • ½ tsp Mustard seeds
  • 2 tsp Lemon Lime Juice /
  • to taste Salt
Soy Methi Rice
Instructions
  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.
Recipe Notes

Lets check out what my fellow marathoners have cooked up today for BM# 27.

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10 thoughts on “Soy Methi Rice”

  1. This is such a healthy recipe, if brown rice or quinoa is used…Thanks for sharing so many healthy and tasty recipes!

  2. Pavani, the pictures are simply awesome!..I love the way you compose your pictures..you must share your collection of cloth and props..I don’t remember seeing anything repeated except few..very well done..I guess you can say masaledar as more curried ..LOL..

  3. I agree with Valli Pavani. You must do a post on Props etc. Coming back to the rice its good. Good because I do not like the smell of Dil Sorry will omit dill in my rice. 🙂

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