RCI-RC.004.0316.001
Vegetable Rice
I'm really fussy about rice. For all my life it's been such a staple part of my diet that I cannot bear to eat rice unless it's done perfectly the way I like it.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (or 2 small) onions1 large
- of basmati rice (serves two people)1 cup
- generous pinch of jeera (cumin) seeds1 unit
- 3 teaspoons
- of vegetable oil (e.g. sunflower)1 tablespoon
- generous handful of frozen mixed veg1 unit
Method
1
Rinse 1.5 cups of long-grain or parboiled rice under cold water until the water runs clear, then soak it in fresh water for 20 minutes and drain.
20 minutes
2
Prepare the vegetables by washing and chopping 2 cups of seasonal vegetables such as carrots, green beans, peas, and potatoes into small, even-sized pieces.
10 minutes
3
Heat 2 tablespoons of oil or ghee in a deep pan or pot over medium heat, then add one sliced onion and sauté until golden brown.
7 minutes
4
Add 1 teaspoon of garam masala along with ginger-garlic paste to the pan, stirring continuously for 1–2 minutes until the spices are fragrant.
2 minutes
5
Add the chopped vegetables to the pan, season with salt, and stir-fry for 3–4 minutes until they are lightly coated with the spice mixture.
4 minutes
6
Add the drained rice to the pan and gently mix it with the vegetables, toasting it for 2 minutes to help the grains absorb the flavors.
2 minutes
7
Pour in 3 cups of water or vegetable broth, bring to a boil over high heat, then reduce the heat to low, cover the pan with a tight-fitting lid, and cook until the rice is tender and all liquid is absorbed.
18 minutes
8
Remove the pan from heat, let the rice rest covered for 5 minutes, then fluff gently with a fork and serve hot, garnished with fresh cilantro if desired.
5 minutes