When I want to give my digestive system some break from gluten, I rely on rice recipes. And this recipe beats the daily monotonous of rice in the form of brown rice vermicelli noodles. It is my on-the-go lunch and dinner recipe. It is quick and so easy to prepare. You can use whatever vegetables you have and even use choice of seasonings. However, I gave this dish, a bit of Oriental and a bit of Indian touch.
Adding mango chutney to these noodles gives this recipe a little Indian touch and also retains my commitment to use natural sweeteners. Mushrooms, broccoli and bell peppers are typical in Oriental cuisine. And luckily I have these in my stock most of the time. Besides these veggies, I used purple cabbage and was kinda game changer in this brown rice vermicelli noodles dish. Purple cabbage gives a beautiful look to the dish due to its lovely color. Moreover, it’s nutritional benefits make it a must-try vegetable in day-to-day cooking. Read this interesting article on the impressive health benefits of purple cabbage.
Special things to keep in mind while making brown rice vermicelli noodles:
- The brown rice vermicelli is easily available at local grocery stores. However, if you can’t source it, then consider checking out Asian cuisine or Chinese special food stores. You should find it there for sure.
- You can also regular rice vermicelli noodles in this recipe if you are not a fan of brown rice. Some people do have trouble digesting brown rice. And so sticking with normal white rice is a good option.
- In India, semolina vermicelli is very common. Semolina being a wheat-based ingredient can take longer to cook. Whereas, rice vermicelli will cook within a few minutes.
- Semolina vermicelli strands are generally shorter in length, as compared to rice variety. So that may change the look of your overall dish. That being said, the taste of both varieties is quite similar. You can use either of these vermicelli to make this dish.
Vermicelli is a very popular ingredient in Indian cooking. It is used for making savory and sweet dishes both. This recipe has many versions. In the South, people use curry leaves and black mustard seeds to temper this dish. In North India, people like to temper it with cumin seeds and regular tomato-onion mix. Many like to make kheer out of it, by using milk and jaggery. Seviyaan Kheer is the popular term for it. Talking about kheer, you must try my Rose Kheer. It’s refreshing, rich and creamy. And the best part about it is that it is without any table sugar.
- 1 Green Capsicum
- 2 Tomatoes
- 4-5 Mushrooms
- 2 handfuls Spinach leaves
- 1/2 Red Cabbage
- 300 grams Brown Rice Vermicelli
- 5 teaspoons olive oil
- 4 teaspoons Sunflower seeds
- 1 teaspoon Mango Chutney
- as per taste salt
- as per taste Black Pepper
- 1 teaspoon Garam Masala
- 1 teaspoon Red Chilli Powder
- 1 cup Fresh Orange Juice
- 1 tablespoon Sesame Seeds
- 2 cups water
- Chop all the vegetables and set them aside.
- Take a saucepan on a medium heat, add 2-teaspoon olive oil and add brown rice vermicelli.
- Roast the vermicelli until it soaks ups all the oil and add water until the vermicelli noodles get submerge. (Approximately 1 cup water)
- Cover the saucepan and let the noodles cook. Vermicelli takes very little time to cook, so make sure not to overcook it. Usually cooks between 7-8 minutes.
- Drain out the water from noodles through a sieve and set aside.
- Take a saucepan on high heat, add 1 tsp olive oil, and as the oil warms up, add chopped tomatoes.
- Then add sunflower seeds or peanuts and stir constantly.
- When the tomatoes begin to soften, add mango chutney and mix well.
- Add salt, chilly powder, and garam masala to the saucepan and keep stirring until the juice from tomatoes dries up a bit.
- Add orange juice and water. Also, add chopped spinach leaves. Stir well and cover the saucepan.
- After cooking the mixture for 3-5 minutes, vermicelli noodles are ready to be added to it.
- Let the water dry up completely this time and transfer the noodles to the serving dish.
- Take the same saucepan on high heat and add two teaspoons of olive oil.
- When the oil heats up, add green capsicums, red cabbage, and mushrooms. Stir well.
- After the veggies have been stir-fried, add sesame seeds, salt, and black pepper. Add half a cup of water, stir and cover the saucepan to cook the veggies a little bit. Cover for only 5-6 minutes.
- Toss these stir-fried veggies over rice vermicelli noddles in the serving dish.
- Sprinkle some more sesame seeds and freshly chopped coriander leaves on the noodles and stir-fried vegetables. Serve immediately and enjoy while still hot.