Vegetable Rice
, Serves 6
Fluffy basmati rice toasted with curry spices and cooked with mixed vegetables in one pot.
| 200 g basmati rice | Rinse, soak 20 min, drain | Add rice & spices, toast 1-2 min | Add stock & vegetables, boil | Simmer covered 15 min, rest 10 min | Fluff with a fork | |
| 1 tablespoon butter or olive oil | Soften onion in butter, 3 min | Add garlic, cook 30 sec | ||||
| 1 small onion, finely chopped | ||||||
| 1-2 teaspoons minced garlic | ||||||
| 2 teaspoons curry powder | ||||||
| 1 teaspoon cumin | ||||||
| 1/2 teaspoon turmeric | ||||||
| 1/2 teaspoon salt, more or less to taste | ||||||
| 475 ml low-sodium chicken or vegetable stock, or bone broth | ||||||
| 150 g frozen mixed vegetables, thawed |
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