Beet Leaves + Brown Rice Salad

 beet leaves n brown rice salad beet leaves n brown rice salad 4 beet leaves n brown rice salad 3 beet leaves n brown rice salad 5 beet leaves n brown rice salad 6

  1. 200 g beet leaves and stalk
  2. 200 g brown rice, soaked in water
  3. 1 small red onion
  4. 3-4 cloves of garlic
  5. 2 green chillies
  6. 1 tbspn red wine vinegar
  7. Salt
  8. Extra virgin olive oil


  • Soak the brown rice (grains) in water for around 30 minutes. (use 1.5 times water for 1 cup of brown rice)
  • Use the same water to cook the brown rice.
  • Meanwhile, chop the stalk and leaves, slice onion into rings, and finely chop green chillies
  • Soak the sliced onion in red wine vinegar for about 15- 20 minutes.
  • Heat a tbspn of oil, and fry up the garlic and chillies for less than 30 seconds
  • After the rice is cooked, let it lose most of the heat and become warm. Add the beet leaves and stalks, onions, and the warm oil with garlic and chillies.
  • Season and serve.


Travelogue –Benaras

Have you ever been to a place where death is respected more than birth? A place where people go to die? A place where people go to ask for a painless, spiritual death?

Benaras is just that place. On the banks of river Ganges, it has over a million visitors every year, who come to experience the spiritual, pious place. Ganges is considered a goddess’; a mother who feeds all those who go to her. Offering oblations (respects) to a family’s ancestors is considered as the highest religious act, in Benaras.

We had been there last week for offer oblations to our ancestors.

b 1 b 2 b 3 b 4 b 5 b 6 b 8 b 14 b 7 b 10 b 11 b 12 b 13