Zucchini-Methi Rice bowl

The Zucchini-Methi Rice Bowl is a wholesome one-pot meal that combines the goodness of basmati rice with the nutritional benefits of zucchini and methi leaves. This simple recipe is both flavorful and nutritious, making it a perfect choice for a quick lunch or dinner.

For a Serving Size of Two:

Ingredients:

• 60 grams uncooked basmati rice
• 200 ml water
• 150 grams zucchini, diced
• 50 grams chopped fresh methi (fenugreek) leaves
• 1 tablespoon lemon juice
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1/2 teaspoon salt (adjust to taste)
• 2 teaspoons ghee
• 1/2 teaspoon black pepper

Procedure:

• Rinse the basmati rice under running water until the water runs clear. Soak it for about 30 minutes, then drain.
• In a pot, bring 200 ml of water to a boil. Add the soaked rice, turmeric powder, cumin powder, and salt. Stir gently and cover the pot.
• Cook on low heat for about 15-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
• In the same pot, add the diced zucchini, chopped methi leaves, ghee, and lemon juice to the cooked rice. Gently mix everything together, ensuring the zucchini and methi are evenly distributed.
• Cover the pot again and let it sit for another 5 minutes on low heat. This allows the zucchini to soften slightly and the flavors to meld.
• Fluff the rice gently with a fork before serving. Adjust seasoning if needed and serve warm.

Nutritional Benefits:

• Calories: 353 kcal
• Protein: 7.2 g
• Carbohydrates: 58.4 g
• Fat: 15.8 g