This Sprouts Rice made with Nihkan's Dehydrated Mung Beans is a quick, protein-rich, and wholesome one-pot meal. Ideal for lunch or dinner, it combines the goodness of sprouted legumes with aromatic spices and vegetables. Packed with fiber, iron, and plant-based protein, this rice dish is perfect for a healthy lifestyle and supports gut health, digestion, and energy levels.

Ingredients:

• 1 cup cooked rice (preferably brown rice or millets)

• ½ cup Nihkan’s Dehydrated Sprouted Mung Beans

• 1 tbsp oil or ghee

• ½ tsp cumin seeds

• ½ tsp mustard seeds

• 1 small onion, chopped

• 1 green chili, chopped

• ½ tsp grated ginger

• 1 tomato, chopped

• ¼ tsp turmeric powder

• ¼ tsp red chili powder

• Salt to taste

• Fresh coriander leaves for garnish

• Lemon juice (optional)

Directions:

1. Rehydrate the mung beans by soaking them in hot water for 10–15 minutes. Drain and set aside.

2. Heat oil in a pan. Add mustard and cumin seeds. Let them splutter.

3. Add chopped onion, green chili, and ginger. Sauté until onion turns translucent.

4. Add chopped tomato and cook till soft.

5. Add turmeric and chili powder. Stir well.

6. Add the soaked mung beans and sauté for 2–3 minutes.

7. Add cooked rice and mix everything well.

8. Cook for another 2–3 minutes, adjusting salt.

9. Garnish with coriander leaves and a splash of lemon juice before serving.

Serving Size: Serves 2

Features:

• High Protein

• Gluten-Free

• Vegan

• Diabetic Friendly

• Quick to Prepare

• Good Source of Fiber

• Balanced One-Pot Meal

• Made with Sprouted Legumes

• Gut-Friendly

• Ideal for Lunch or Dinner
  
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