Ayurvedic summer rice dish with peppers, courgette and peas from Lies Ameeuw can be prepared in 25 minutes. You make this dish with Coconut oil from Amanprana. This recipe from the Indonesian kitchen is delicious as Side dish, Lunch, Main dishes & Stew. It also fits perfectly in a Vegetarian, Gluten free, Vegan, Ayurveda & Lactose-free diet.
Ingredients for ayurvedic summer rice dish with peppers, courgette and peas
- 2 cups light brown basmati rice
- 2 tbsp coconut oil, extra virgin, Amanprana
- 1 onion
- 1 cup red quinoa
- 1 red pepper
- 1 yellow pepper
- 1 small courgette
- 100 g peas
- 1 tsp balsamic vinegar
- 6 cups water
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- 3 green cardamom pods
- ½ tsp curry powder
- 1 tsp turmeric
- 1 tsp thyme
- 1 tsp oregano
- 2 tbsp organic pesto or basil
Preparation of ayurvedic summer rice dish with peppers, courgette and peas
Peel the onion. Wash the peppers and remove the seeds. Wash the courgette. Finely chop these ingredients.Heat a little coconut oil in the frying pan and then fry mustard seeds, cumin seeds, the finely chopped vegetables and the peas until they begin to soften.Add the water, rice and quinoa. Season with pepper, salt, cardamom, turmeric, curry powder, thyme and oregano. Leave to simmer on low heat until done. Finish with the balsamic vinegar and organic pesto or basil.Recipe from the Ayurveda cook book by Lies Ameeuw
Lies Ameeuw
Lies Ameeuw is an Ayurvedic therapist with a deep knowledge of Ayurvedic and Indian herbs and spices. Her interest in the relationship between the body and spirit sparked her interest in our diet. In 1999 she founded an Ayurveda school. The upshot is that she now knows everything there is to know about Ayurvedic cuisine. Nutrition plays an important role in Ayurveda, and it is interwoven with the use of herbs. There are six tastes in Ayurveda - sweet, sour, salt, pungent, bitter and astringent.