Wheat and rice were stewed in curry-flavored coconut milk.
Whole grains of wheat are difficult to heat treat, therefore, soaking the grains overnight makes cooking easier. Dish perfectly combines two types of cereals: wheat grains and basmati rice, and becomes indispensable among other side dishes in Indian the table.
Nutrition value of one serving: (4 total) Calories 260, total fat 8 g., saturated fats g., proteins 6 g., carbohydrates 42 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 50 minutes Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1/2 tbsp. wheat grains (germinating wheat)
- 1/2 tbsp. basmati rice washed
- 1 tbsp. l vegetable oil
- 1 small onion, finely chopped
- 1 tsp curry powder
- Pinch of cayenne pepper
- 1/2 tbsp. coconut milk
- 2 tbsp. l raisins or currants
- 1/2 tbsp. fresh cilantro
- Juice 1/2 Lemon
- 2 tbsp. l salted and fried cashew nuts, chopped
Recipes with similar ingredients: whole wheat, rice basmati, curry, cayenne powder, coconut milk, lemon juice, raisins, currants, onions, cilantro, cashews
Recipe preparation:
- Soak the wheat grains for at least 9 hours in sufficient amount of water, the water should be 2 cm above the grains. Drain the water. In a small pan, put the grains and 1 3/4 tbsp. water, bring to boil, reduce heat to small. Cover and cook over low heat for about 50 minutes, until the wheat grains become soft, but still not fully cooked. Cover cover and let stand for 10 minutes. Drain excess water. Wheat Grains can be prepared and stored in the refrigerator for up to 3 days.
- Heat the oil in a medium saucepan on medium the fire. Add onions and fry, stirring frequently, until golden brown. (about 8 minutes). Add curry powder and cayenne pepper and fry another 30 seconds, stirring until you feel the aroma. Add rice and 1/2 tsp salt and mix. Pour in 1 tbsp. water and coconut milk, bring to a boil, reduce heat, cover and simmer about 15 minutes, until most of the liquid is absorbed, and rice is not will become soft. Open the lid and add the grains of wheat and raisins (no need to mix). Cover again, remove from the stove and let it brew for 10 minutes. Add cilantro, lemon juice and cashew nuts. Serve the dish warm.
