Carrot (Greens) Millet Rice
This is a great way to use carrot greens in a recipe. Before, I was usually trashing these beautiful carrot greens without knowing how to use it. One day, while making carrot rice, I thought I could experiment using them. Because, all I knew was green leafy vegetables are nutritious. I tried and it turned out to be very delicious and the smell of carrot greens, Omg! Lovely and it took to me to a whole different world with so much freshness. Combination of Millet, Carrot and Carrot Greens in this recipe makes it nutrition dense and it also makes an easy lunch box recipe. Try this and let me know how you like it.
Calories per Serving:326; Carb- 58g; Fat- 7g; Fiber- 8g; Protein – 9g
Difficulty: Very Easy
1 Cup Millet
1 bunch Carrot Greens
1 tsp Ginger
½ tsp Salt
2 Cups Water
Black Pepper to taste
1 tsp Mustard Seeds
1 tsp Urad dhall
1 tbsp Channa Dhall (Split Chickpeas)
3 Red Chillies
2 tsp Oil
- Cook Millets with 2 cups of water (If using pressure cooker, cook for 3 whistles).
- Grate Carrots, Ginger and finely chop Carrot Greens.
- Heat oil in a pan over medium heat, add all ingredients given under ‘To Temper’ and wait until mustard splutters and dhall change to golden brown color.
- Add Ginger, saute for 30 seconds.
- Add carrot, turmeric powder, salt and cook for 2 minutes.
- Add chopped carrot greens, mix well, cover and cook for 3 minutes.
- Mix in cooked millets, black pepper and simmer for 2 minutes.
- Serve with pappad, egg omelet or just eat it. Healthy and Delicious!
- If you want to make a variation, add 2 tbsp. grated coconut a minute before you turn off the heat.
- Tempering is optional you can even skip it.
- I used barnyard millet, you can use any other millet too.
- Rice can also be used instead of millet.
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