This recipe is based on the same idea that Semiya Bhath is. Instead of whatever Semiya is made of, I decided to use Brown Rice vermicelli.
Ingredients:
1) 2 cups of Brown Rice Vermicelli
2)1 Jalapeno Pepper
3) 1 Key Lime
4) 1 tsp Patak's Mild Curry Paste
5) 1/2 tsp Thai Green curry paste (optional!)
6) 1/4 tsp Salt
7) 4 oz of cut carrots or grated carrots
8) 1/2 cup of cooked deveined shrimp (optional)
9) 1 tsp Olive oil
Method:
Brown rice vermicelli (break them into smaller strands, if you want. That is how I like them) and soak them in cool water for 5 minutes. At the end of 5 minutes, drain the water. Vermicelli is ready to be tossed into the pan.
In a non stick pan, heat oil and mustard seeds. When Mustard seeds start spluttering, add carrots and vermicelli. Turn down the heat to medium to minimize frying. Toss for a minute or so. Now in a separate dish, mix ingredients, 2, 3, 4, 5, 6 and 8 with about 1/4 cup water. Pour this mixture over the vermicelli-carrot mix and thoroughly mix. Now turn up the heat a little. I use a setting of 5 on my electric stove.
Close the pan and let cook for 3-4 minutes. Remove lid and check to check to see if there is any burnt vermicelli in the pan. If everything looks good, you are probably good to go.
Serve warm.
Enjoy!!
Pros:
1) The fibre in this dish left me feelling full. My taste buds were still wanting more. I did not miss my Mom's Semiya bhath!!
So, try it out and let me know what you think about it!
Ingredients:
1) 2 cups of Brown Rice Vermicelli
2)1 Jalapeno Pepper
3) 1 Key Lime
4) 1 tsp Patak's Mild Curry Paste
5) 1/2 tsp Thai Green curry paste (optional!)
6) 1/4 tsp Salt
7) 4 oz of cut carrots or grated carrots
8) 1/2 cup of cooked deveined shrimp (optional)
9) 1 tsp Olive oil
Method:
Brown rice vermicelli (break them into smaller strands, if you want. That is how I like them) and soak them in cool water for 5 minutes. At the end of 5 minutes, drain the water. Vermicelli is ready to be tossed into the pan.
In a non stick pan, heat oil and mustard seeds. When Mustard seeds start spluttering, add carrots and vermicelli. Turn down the heat to medium to minimize frying. Toss for a minute or so. Now in a separate dish, mix ingredients, 2, 3, 4, 5, 6 and 8 with about 1/4 cup water. Pour this mixture over the vermicelli-carrot mix and thoroughly mix. Now turn up the heat a little. I use a setting of 5 on my electric stove.
Close the pan and let cook for 3-4 minutes. Remove lid and check to check to see if there is any burnt vermicelli in the pan. If everything looks good, you are probably good to go.
Serve warm.
Enjoy!!
Pros:
1) The fibre in this dish left me feelling full. My taste buds were still wanting more. I did not miss my Mom's Semiya bhath!!
So, try it out and let me know what you think about it!
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