1 cup brown rice, uncooked
2 large cucumbers, diced (about 3 cups)
3 medium tomatoes, diced (about 3 cups)
6 red radishes, thinly sliced
1 small red onion, thinly sliced (about ¼ cup)
6 tablespoons cilantro, chopped
1 batch prepared Chana Masala (Spicy Tangy Chickpeas)
1 batch prepared Roasted Curried Cauliﬂower
¾ cup plain low-fat yogurt
- First prepare the rice by combining rice and 2 ½ cups water in a 2-quart saucepan. Bring the water to a boil, then reduce the heat to a simmer and simmer, covered, for 35 to 40 minutes. All water should be absorbed. Check if rice is fully cooked, by placing 1 or 2 grains of rice on the counter- top and gently pressing with your ﬁnger. If the rice is not done, you will feel the grain under your ﬁnger. Once the rice is fully cooked, remove from the heat and cover with a lid until ready to serve.
- To prepare the cucumber tomato salad, combine the cucumbers, tomatoes, radishes, red onion, and cilantro in a large mixing bowl and toss to combine.
- To assemble the bowl, scoop ½ cup cooked Chana Masala, ½ cup cooked brown rice, and ½ cup Roasted Curried Cauliﬂower into each bowl. Top with ½ cup of the tomato cucumber salad and 2 tablespoons plain yogurt. Feel free to garnish the bowl with any additional herbs or vegetables before serving.
An Oldways recipe, courtesy of Madhu Gadia
Total Fat: 13g
Saturated Fat: 1.5g
Total Sugar: 11g (Added Sugar: 0g)