Fennel and Avacado Oats Rice Pilaf with Beetroot Yoghurt

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  • 45 Minutes
  • 2 Serving

INGREDIENTS

FOR THE RICE

  • Bagrry's Oats for Rice - 1.5 cups
  • Plain rice - 1/2 cup
  • Onion - 1/2 cup, chopped
  • Fennel - 1/2 cup, finely chopped
  • Avocado - 1/2 cup, finely chopped
  • Sweet corn - 1 cup
  • Green chili - 1
  • Coriander leaves - 1/4 cup
  • Olive oil - 2 tbsp
  • Spice mix (1/2 tsp jeera, 1/4 tsp chili powder, 10 whole black pepper, 5 cardamom pieces, 1 star anise, 1 mace, 1 bay leaf)
  • Salt - 1.5 tsp

FOR THE RAITA

  • Low fat yogurt - 1 cup, beaten well
  • Beetroot - 1/4 cup, grated
  • Coriander - 1 tbsp, chopped
  • Jeera powder - 1/4 tsp, roasted
  • Salt - 1/4 tsp
  • Pepper - 1/4 tsp

PREPARATION

  • Cook the spices Heat vegetable oil in a heavy bottom pot for 1 minute on high heat. Add the spice mix, green chili and onion. Fry for 3 minutes till onions turn golden brown
  • Add the vegetables To the pot, now add fennel, avocado and sweet corn. Cook for 5 minutes on high heat till the vegetables have softened
  • Add rice and water Add the Bagrry's oats for rice (soaked) and plain rice (washed) to the pot with veggies. Stir on high flame for 2 minutes and add 3 cups (720 ml) water and 1.5 tsp salt. Cover with a lid, turn the heat to medium and simmer for 30 minutes, until no water is left
  • Make the beetroot raita In a bowl, mix yogurt with beetroot, bhuna jeera, salt, pepper and coriander for the raita, garnish the rice with coriander and serve

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