Brown Rice Salad Cups

Punjabi Al-Muhaidib Brown


  • 2 cups of Punjabi Al Muhaidib basmati brown rice
    4½ cups of boiling water
    10 ice berg lettuce leaves
    1 medium white onion, chopped
    3 tbsps olive oil
    1 large tomato, pureed
    1 cup chopped colored bell pepper
    1 tbsp tomato paste
    ½ cup pomegranate
    2 tbsps crushed walnuts
    1½ tsp mild paprika
    1½ tsp salt (as desired)

    Yogurt Sauce Ingredients
    ⅔ cup of yogurt
    2 tbsps chopped toasted walnuts
    ½ tsp dried mint
    ¼ tsp minced garlic
    ¼ tsp salt


1. Wash the rice thoroughly and soak in lukewarm water for 30 minutes.
2. To prepare the yogurt sauce: Mix all the yogurt sauce ingredients into a small bowl and set aside.
3. To prepare the rice: Heat the oil in a medium pot and then sauté the onion for 2 - 3 minutes, add the pureed tomato, tomato paste, paprika and salt. Cook for 5 minutes.
4. Strain the rice well. Add the rice, bell pepper and the boiling water to a pot. Bring to boil then cover the pot tightly and cook on medium – low heat for 35 – 40 minutes. Leave the rice to cool.
5. Spoon the rice into the lettuce cups and sprinkle with walnuts and pomegranate. Drizzle with the yogurt sauce.