Brown Rice Pilaf With Red Bell Pepper and Bean Sprouts

This weekend we were out into Central and East London to feel the vibes for 2012 Olympics. The place and people are slowly gearing up to this mega-event. So, just thought of giving you all exclusive peek into this world. The Olympics arena is being captured exclusively to give you all a sneak peek into this once in a life –time opportunity.

Stratford is Olympics village to be precise. How to get into Stratford – easy take any underground line or trains from central stations, ( Two lines- Jubilee Line and Central line pass from  Stratford -upon-Avon ) or DLR ( Dockland Light Railways ) services from Greenwich. I would say DLR is less crowded and in case you have time then sit back and enjoy the view.

There is even plenty of shopping opportunity for you all in the Westfield Stratford.The shopping complex at Stratford never looked so decked up and glorious. There are plenty of options of eating out also and at reasonable price. There is a Thai restaurant and a Greek restaurant just outside the Olympics Park.

This is the stadium which will be seen all decked up, lighted, glittering on the D-day.

I wonder how it would feel to sit and watch the opening ceremony or the closing ceremony with all those excitement and frenzy people out there.
And there are proper arrangements also, obviously for security reasons. Although I wish the private security staffs were little polite in dealing with common people, cant blame them also they have to take care due to understood reasons. We the common people were not allowed to get close to the gate- so took all these snaps from a distance through a barricade.
 I was trying to zoom in as much as I can with my Canon P&S camera; hope the quality of pictures is not compromised. There were two professional photographers with big and sophisticated  lenses, the ones you see when press usually take pictures for cricket snaps or any other sports picture.And here I was holding my small handy P&S camera taking this picture. They put their professional camera on timer and I could hear the clicking sound –tak-tak …

Wow! What a feeling and sight to see these dashing soldiers coming out from the Olympics Park. I can imagine all the adrenaline rush out there.

I will leave you with a picture of stadium and this metal structure, don’t know what this is.

And in case you are not afraid of height or have vertigo, then don’t forget to get into the Emirates Rope-way. If you wish to ride then be prepared to line up and wait for more or less 20 mints in case you have oysters card. And if you don’t then purchase boarding pass first and then line up to board.
I know in coming weeks it will be quite difficult to board due to the rush. The view from top is splendid, you can even catch a glimpse of London eye from there.

In coming weeks this place will be one razz ling-dazzling place with sports-persons and press from all over the world. It is indeed one great experience and unforgettable moment for kids and grown-ups both. So, let the party begins and the feeling sinks in.

After this small virtual tour, let’s get into some cooking mode. As you all know I am currently guest hosting healthy diet food events. Event details are Here. So, just thought it would be appropriate to start the week on a very healthy note.
Last time while grocery shopping, my attention caught a pack of brown rice. Now, back home, I don’t think I have ever seen brown rice, so let’s forget cooking and then eating it. But after many hitches, I finally gave into my resistant and tried out making an easy sundal type of preparation for brown rice but with healthy vegetables like red bell peppers and moong bean sprouts.


As far as I know sundal is specifically made with lentils like chick peas and Bengal gram. So, I really don’t know if this can qualify to be a sundal preparation. However this preparation with mustard seeds and green chilies, red bell pepper and bean sprouts can be considered a take on fusion food. As I do think bean sprouts are specifically used in Chinese stir/fry recipes.

The beauty/flavor of this recipe lies in its simplicity and the ingredients that goes into making this-Brown rice with its nutty flavor- (the flavor is little different from polished rice or atop chaal/basmati rice), scintillating color due to the red bell pepper and the goodness of bean sprouts. Ok now without much renderation let’s hop on to the recipe for this brown rice pilaf preparation.
Brown rice pilaf with red bell pepper and Moong bean sprouts ( a fusion of sundal and Chinese food)
Recipe requirements
2 cups of uncooked brown rice
1 large red bell pepper
About 1 cup of bean sprouts
Now to seasonings
1 tsp of mustard seeds
2-3 green chilies chopped finely
¼ tsp of black pepper
1 tsp of salt or as per taste
Pinch of sugar
1 tsp of balsamic vinegar
1 tbs of cooking oil/ canola oil /corn oil etc

Method
Wash the brown rice and keep it soaked in water for 10 mints. Bring a pot with half filled water to a boil. Now add the brown rice to it and cook it at medium flame. Take out some rice-grains and if you can press easily with your finger tips then the rice is cooked. Now, add in about 2 cups of cold water to it, just to prevent it from over-cooking. Then discard the excess water with the help of sieve or co-Lander.
Add in 1 tsp of balsamic vinegar and mix well. Leave it open.
Now heat up a frying pan, or saucepan, add cooking oil. Add in mustard seeds let it crackle. Now add in chopped green chilies.
Add in chopped red bell pepper and bean sprouts. Keep on stir/fry for 3-4 mints at med-high flame. Adjust the seasoning with salt and black pepper.
Now add in cooked brown rice to it. At this step you may add chick peas or Bengal Gram to make it even more filling.
Mix well and keep on stir/frying for 3-4 mints. Take it off from the flame and serve immediately.
Or even if you wish then, you can serve as cold side-dish as well. Whatever way you prefer, it taste delicious and is healthy too.
Sending this recipe to the current event which I am guest hosting this month Details Here

 and also to Celebrate Olympics Games Event hosted by Priya's Versatile Recipes

Happy Cooking Friends