Green Vegetables Rice

This is a very simple and wholesome rice dish that I make often, especially in summer when our garden is yielding some fresh vegetables and herbs. The rice is flavored solely with some salt, mint, ginger and garlic which not only gives subtle flavoring but also some simple health benefits.

According to Ayurveda, mint, ginger and garlic have certain properties that help keep the digestive system toned.

• Ginger encourages the body to produce enzymes that help digest fats, carbohydrates and proteins. Ginger decreases discomfort during pregnancy and is also wonderful for postpartum care
• Garlic is sometimes considered a galactagogue and I have been including it a lot in my post-partum diet these days. It apparently promotes proper fat metabolism, and aid in liver detoxification.
• Mint can be both cooling and warming, according to the usage in Ayurveda. It aids digestion, reduces inflammation, prevents spasms, and has anti-bacterial properties. The oil derived from the herb, contains Vitamins A and C, flavonoids and menthol

Garden fresh mint, chives and scallions inspired this green vegetables rice. Any handy green vegetables would do, but I used chinese long green beans, broccoli, collard greens here; peas, green bell peppers, green beans, celery are also a wonderful combination.


Mint is one of my all-time favorite herbs which I make into chutneys during peak season when I can get them fresh from my garden... and being the main herb that brightens this dish, I'd like to send this post out for WHB: Weekend Herb Blogging started by Kalyn of Kalyn's Kitchen fame, hosted this week by Maninas from Maninas: Food Matters.

Ingredients
4-6 cloves of garlic
4 Tbsp fresh grated ginger
1 cup finely chopped fresh mint leaves
salt to taste

4-5 cups cooked basmati rice
steamed green vegetables: collard greens, chinese long green beans, broccoli scallions
1 Tbsp canola oil

Preparation

1. In a mortar and pestle, crush the garlic and mint leaves; heat oil in a pan, add the crushed garlic, mint and grated ginger, a pinch of salt and sauté till aromatic, making sure garlic does not burn
2. add the steamed vegetables and a pinch more salt and stir well
3. add the cooked basmati rice and stir well till incorporated, adjust salt to taste

Serve with cool Cucumber Raita: grate cucumbers and stir in some crushed mint leaves, plain yogurt and salt to taste.