Easy Lunch-box Item: Fragrant Stir-Fried Greens and Brown Rice

Prep/Cook Time: 20-25mins.

Ingredients:
Brown Rice - 3 cups(cooked)...both medium and long-grain brown rice will work.
Dill leaves - 1/2 bunch fresh(cut finely)
Spinach - 1/2 bunch fresh(cut finely)
Mint leaves - a small handful
Onion - 1 cut finely
Mixed vegs - 1 cup boiled(I used frozen mixed vegs. including carrots, peas, corn, green beans)
Ginger-garlic paste - 2tsp(could increase if you like the taste, 2tsp will give mild flavor of ginger and garlic)
Green chillies - 3 cut finely or slit in half
Coriander powder - 2 tsp
Curry powder or sambhar powder - 1 tsp
For seasoning -
Cooking oil - 2tbsp(could also use butter), Saunf(fennel seeds) - 1tsp, Cummin seeds - 1tsp, Cinnamon stick - small piece, cardamom(elaichi) - 2 or 3, slivered almonds/cashews - 2 tbsp(for garnish), salt, turmeric, sugar - 1tsp(optional) cilantro, and lemon juice for garnish.

Method:
In a deep - bottomed non-stick pan, add the oil and when it heats up, add all the seasonings except cilantro and lemon juice.
When the seasonings start to brown, add the cut onions, ginger-garlic paste, green chillies and saute for a few minutes till onions turn brown and crispy.
At this point, add the cut spinach, mint leaves and dill leaves to the mixture and saute again for 3 or 4 minutes till the leaves turn nice and soft.
Now, add the mixed vegs. to the pan and let cook for a few minutes...at this point you can add all the spice powders like coriander powder and curry/sambhar powder to the mixture.
When the vegs. are well mixed with the spices, add the cooked brown rice and mix well.
Turn off the heat and add all the garnish items like cilantro and lemon juice.
Serve hot or at room temperature with yoghurt, salad or raita.
Note: All ethnic ingredients are available at Asian/Asian Indian grocery stores or in the International Foods aisle at any grocery store.