Cinnamon Brown Rice And Apricot Bake Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring spiced ground beef, tender rice, and vibrant peppers, topped with sunflower seeds for a delightful crunch.

Ingredients

• 100 g Mint Leaves
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 1 kg Whole Farm Premium Brown Rice
• 125 g Red Bell Pepper
• 125 g Yellow Bell Pepper
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 pack (200 g) Daily Good Sunflower Seeds
• 200 g Whole Farm Premium Dried Apricots/Khubani
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 45 g Snapin Cinnamon Powder
• 1 pack (25 g) Snapin Nutmeg Powder

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a large heavy saucepan or Dutch oven, heat 2 teaspoons of vegetable oil over medium heat.
3. 3. Add 1 chopped onion and 3 minced garlic cloves; cook until aromatic, about 1 minute.
4. 4. Add 1/2 cup of chopped dried apricots; cook, stirring occasionally, until softened, about 5 minutes.
5. 5. Stir in 3/4 teaspoon of nutmeg powder, 3/4 teaspoon of cinnamon, 1 cup of brown rice, and 2 cups of water. Bring the mixture to a boil.
6. 6. Cover the saucepan and transfer it to the preheated oven. Bake for 40 minutes or until the liquid is absorbed and the rice is tender.
7. 7. Remove the dish from the oven and stir in 1 diced sweet red pepper, 1 diced yellow pepper, 3 tablespoons of chopped fresh mint, 2 tablespoons of lemon juice, and 1/2 cup of dried apricots.
8. 8. Serve warm, topped with 1/2 cup of sunflower seeds for added texture and flavor.