Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 White basmati rice | 270 g | Sweet · Cooling |
 Beetroot, diced | 190 g | Sweet · Heating |
 Green peas | 180 g | Sweet, Astringent · Cooling |
 Fresh dill | 18 g | Pungent, Bitter · Heating |
 Olive oil | 20 g | Sweet, Bitter, Astringent · Heating |
 Fresh lemon juice | 24 g | Sour · Heating |
 Cumin seeds | 3 g | Pungent, Bitter · Heating |
 Rock salt | 4 g | Salty · Cooling |
| Water | 760 g | Whole culinary ingredient |
Step-by-Step Preparation
- Rinse the white basmati rice and cook it with the water until tender; rest covered for eight minutes.
- Prepare the diced beetroot and green peas and fresh dill and cook any raw vegetable topping until just tender.
- Toast the cumin, then whisk it with the olive oil, fresh lemon juice, and rock salt.
- Divide the warm grain among bowls and arrange the toppings over it.
- Spoon over the dressing immediately and serve the bowl warm, not chilled.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international warm-grain-bowl recipe)
Warm Rice Beet Pea Bowl is assembled and served warm, with oil-citrus dressing added at the end. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Warm Rice Beet Pea Bowl
| Nutrient | Per 100g | Per Serving (1 serving (367g)) |
|---|---|---|
| Energy (Calories) | 96 kcal | 354 kcal |
| Protein | 2.3 g | 8.4 g |
| Total Carbohydrates | 18.0 g | 66.2 g |
| Dietary Fiber | 1.4 g | 5.1 g |
| Total Sugars | 1.6 g | 6.0 g |
| Total Fat | 1.6 g | 5.9 g |
| Calcium | 16.8 mg | 61.6 mg |
| Iron | 1.31 mg | 4.81 mg |
| Magnesium | 13.7 mg | 50.3 mg |
| Phosphorus | 41.6 mg | 152.9 mg |
| Potassium | 108 mg | 397 mg |
| Sodium | 120 mg | 442 mg |
| Zinc | 0.42 mg | 1.56 mg |
| Copper | 0.08 mg | 0.30 mg |
| Manganese | 0.32 mg | 1.16 mg |
| Selenium | 3.1 µg | 11.4 µg |
| Vitamin C | 7.5 mg | 27.4 mg |
| Vitamin A (RAE) | 9.8 µg | 36.0 µg |
| Vitamin E | 0.38 mg | 1.39 mg |
| Vitamin K | 3.9 µg | 14.4 µg |
| Thiamin (Vitamin B1) | 0.15 mg | 0.53 mg |
| Riboflavin (Vitamin B2) | 0.03 mg | 0.13 mg |
| Niacin (Vitamin B3) | 1.10 mg | 4.04 mg |
| Vitamin B6 | 0.06 mg | 0.23 mg |
| Folate (DFE) | 95.2 µg | 349.7 µg |
| Choline | 5.5 mg | 20.1 mg |
