Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Brown rice, cooked and cooled to room temperature | 380 g | Sweet · Heating |
 Purslane leaves, washed and dried | 200 g | Sour, Salty, Astringent · Cooling |
 Mung beans, cooked until tender and cooled | 280 g | Sweet, Astringent · Cooling |
 Cucumber, cut into thin half-moons | 220 g | Sweet, Astringent · Cooling |
 Olive oil, measured for dressing | 18 g | Sweet, Bitter, Astringent · Heating |
 Lime juice, freshly squeezed | 18 g | Sour · Cooling |
 Rock salt, finely ground | 3 g | Salty · Cooling |
Step-by-Step Preparation
- For Summer Rice Purslane Mung Plate, measure 18 g (about 1 tablespoon) of oil and 18 g (about 1 tablespoon) of citrus into a small jar; shake for 20 seconds and hold the dressing until the final assembly.
- Fluff the brown rice and place it in a shallow arc. Keep the layer loose and even, with no pooled liquid, so every portion receives the same balance.
- Fill the center with purslane, mung, and cucumber. Take 30–45 seconds with the heat off to complete the arrangement, keeping the cut surfaces distinct and free of pooled liquid.
- Season the composed plate with oil and lime immediately before eating. Wait 1 minute at room temperature, taste a small piece or spoonful, and correct the salt or acidity before the final assembly.
- Let Summer Rice Purslane Mung Plate stand at room temperature for 3 minutes, keep the composed sections distinct, and serve at midday before the cut surfaces release excess liquid.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Summer Rice Purslane Mung Plate is a cooling summer preparation with an explicit raw-food caution for vata Vata: bring the portion to room temperature, eat it at midday, and choose the gently warmed variant if digestion feels variable. Pitta: keep sour dressing modest and favor mint, fennel, or cilantro. Kapha: use little oil and make greens or crisp vegetables the largest portion.
USDA Nutrition Facts for Summer Rice Purslane Mung Plate
| Nutrient | Per 100g | Per Serving (1 serving (279g)) |
|---|---|---|
| Energy (Calories) | 233 kcal | 651 kcal |
| Protein | 9.0 g | 25.3 g |
| Total Carbohydrates | 43.1 g | 120.4 g |
| Dietary Fiber | 5.4 g | 15.2 g |
| Total Sugars | 2.2 g | 6.2 g |
| Total Fat | 3.1 g | 8.6 g |
| Calcium | 51.5 mg | 144.0 mg |
| Iron | 2.55 mg | 7.15 mg |
| Magnesium | 101.5 mg | 283.9 mg |
| Phosphorus | 210.3 mg | 588.4 mg |
| Potassium | 516 mg | 1442 mg |
| Sodium | 118 mg | 330 mg |
| Zinc | 1.47 mg | 4.10 mg |
| Copper | 0.37 mg | 1.03 mg |
| Manganese | 1.30 mg | 3.63 mg |
| Selenium | 8.1 µg | 22.6 µg |
| Vitamin C | 6.0 mg | 16.7 mg |
| Vitamin A (RAE) | 2.5 µg | 7.0 µg |
| Vitamin E | 1.34 mg | 3.74 mg |
| Vitamin K | 6.7 µg | 18.6 µg |
| Thiamin (Vitamin B1) | 0.35 mg | 0.99 mg |
| Riboflavin (Vitamin B2) | 0.12 mg | 0.33 mg |
| Niacin (Vitamin B3) | 2.88 mg | 8.05 mg |
| Vitamin B6 | 0.28 mg | 0.78 mg |
| Folate (DFE) | 167.8 µg | 469.6 µg |
| Choline | 35.4 mg | 98.9 mg |
