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Servings: 1
22 g protein
80 g carbs
5 g fat
448 kcal

Instructions

  • Heat oil in a pressure pan, and saute onions until translucent.
  • Add cumin seeds and bay leaves cook until fragrant, add ginger garlic paste and cook for 1-2 minutes.
  • Add green peas, chopped mushrooms and spinach, stir and cook for 2-3 minutes.
  • Add rice (soaked in water for one hour), water, salt and pepper; stir to mix all the ingredients.
  • Close the lid of the pressure pan, turn the heat to high and cook until three whistle.
  • After three whistle turn off the heat and let it rest for 10-15 minutes.
  • When the pressure subsides, open the lid and serve the vegetable rice with Greek yogurt dip.
  • For Greek yogurt dip – in a small bowl add Greek yogurt, cumin powder, salt and chopped cabbage.
  • Whisk all the ingredients to combine well and serve along with vegetable rice.

Nutritional Facts

per 1 serving size (unscaled)


Amount Per Serving


Calories 448 kcal

Calories from Fat 45


% Daily Values*


Total Fat 5 g

7.14%


Saturated Fat 0.85 g

3.54%



Polyunsaturated Fat 1.13 g



Monounsaturated Fat 2.2 g



Cholesterol 4 mg

1.6%



Sodium 196 mg

8.52%



Potassium 713 mg



Total Carbohydrate 80 g

25.81%


Dietary Fiber 10.06 g

31.44%



Sugars 11.46 g

12.73%



Protein 22 g


Vitamin A 17.11%

Vitamin C 43.75%


Calcium 17.4%

Iron 38.46%


* Nutritional Values are estimated and may vary

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