(Serves 2.)
Rice Cooker:
Add one cup of Basmati rice to two cups of water.
As the rice starts to cook, a delightful aroma fills the kitchen.
Cook until almost all the water evaporates, making the rice fluffy and fragrant.
Please turn off the rice cooker and allow it to cool.
The anticipation of the final dish grows with each passing minute.
Ingredients:
One brown onion, skin removed and diced.
Remove the skin from two cloves of garlic and dice.
One broccoli is cut into smaller pieces.
One-quarter of the cauliflower is trimmed and cut into smaller pieces.
Dice half of a red capsicum.
One diced carrot.
Add a couple of turns of the Himalayan pink rock salt grinding containers and the black peppercorns according to taste.
Method:
Add one teaspoon of turmeric to the cooled rice to make it yellow.
One tablespoon of extra virgin olive oil is added to the cooled rice and mixed thoroughly before adding to the vegetables.
Add one and a half cups of frozen mixed vegetables when the raw vegetables are nearly tender.
Cover the base of a pot or frypan with oil and add one cup of water. If more water is required, stir in until well combined.
Cook vegetables on high heat.
Serve and enjoy!
Contributed by Claudio Azzopardi to Nature’s Trinity.