Lunch · Indian
Methi and matar make a fragrant pairing that needs little else. Cooking them with brown rice creates a practical lunchbox meal with distinct grains and plenty of green colour.
Make it
Heat oil in a heavy pot, bloom cumin and cinnamon, then cook onion until lightly golden.
Add methi and peas and sauté until the leaves wilt and excess moisture evaporates.
Drain rice, add it to the pot with salt and water, and bring to a boil.
Cover and cook on low until the rice is tender. Rest off heat for 10 minutes before fluffing.
From the Growmine catalog
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