Cook's Hideout: Soy Methi Rice

April 25, 2013

Soy Methi Rice

Blogging Marathon# 27: Week 4/ Day 2
Theme: Miscellaneous - Rice dish using leftover rice
Dish: Soy Methi Dill Rice
I sometimes crave for simple and easy dishes that don't take too long to cook and are filling and tasty. Even though I love spicy and masaledar (does this translate to more spicy in English?), sometimes all you want is food with simple flavors. Today's dish is just that and much more in terms of healthy ingredients used.
Recipe is courtesy of my new found Telugu cooking show. This dish is a great way to use up leftover rice and if you really want to amp up the health quotient of this dish, use brown rice instead of white or even better use quinoa or any other whole grain.
Soy Methi Dill Rice
It has soy in the form of granules or TVP, methi (fenugreek leaves) and dill leaves (called 'soya'kura in Telugu). I'm not a big fan of dill, because I feel it is a little strong to my palate, but I didn't even notice its presence. It blended with the methi and the taste was very pleasant.

Soy Methi Dill Rice
This dish takes just minutes to put together if you have all the components ready. So soak the soy granules  in hot water 10 minutes before starting to cook and have all the veggies chopped up and ready to go. Perfect dish for a quick weeknight meal.

Ingredients: Serves 1-2
Cooked Rice - 2cups
Soy Granules - ¼cup
Methi leaves - 1 cup, roughly chopped
Dill leaves - ½cup, roughly chopped
Green Chilies - 3, very finely chopped (adjust according to taste)
Ginger+Garlic paste - ½tsp
Mustard seeds - ½tsp
Lemon/ Lime Juice - 2tsp
Salt - to taste
Soy Methi Dill Rice

  • Soak TVP, soy granules in hot water for at least 10 minutes. Then squeeze out all the water and set aside until ready to use.
  • Heat 2tsp oil in a pan; add mustard seeds and once the seeds start to splutter add soy granules and ginger+garlic paste. Cook until it smells fragrant and not raw anymore, about 2-3 minutes.
  • Next add green chilies, methi leaves and dill. Mix well and cook until the leaves are wilted and cooked, about 3-4 minutes.
  • Add the cooked rice, salt and lemon juice. Cook for 2-3 minutes or until the flavors get a chance to mingle. Serve hot.
Soy Methi Dill Rice
Lets check out what my fellow marathoners have cooked up today for BM# 27.


  1. Love the dill leaves, this rice is definitely my kind of one pot meal..Highly inviting.Thanks for sharing.

  2. Looks very good. The pictures are tempting! Never combined dill and methi .

  3. Lovely. Seems like my kind of dish. :)

  4. Healthy yummy rice. Love all ur clicks

  5. This is such a healthy recipe, if brown rice or quinoa is used...

    Thanks for sharing so many healthy and tasty recipes!

  6. Pavani, the pictures are simply awesome!..I love the way you compose your must share your collection of cloth and props..I don't remember seeing anything repeated except few..very well done..I guess you can say masaledar as more curried ..LOL..

  7. I agree with Valli Pavani. You must do a post on Props etc. Coming back to the rice its good. Good because I do not like the smell of Dil Sorry will omit dill in my rice. :)

  8. Awesome recipe... perfect for meal

  9. Awesome the flavour of dill!


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