Vegetables with Rice Vermicelli

Vegetables with Rice Vermicelli by : Natures Trinity

Ingredients:

Place a two-litre pot of water on the stove with a tablespoon of extra virgin olive oil and bring it to the boil. Add a pinch of Himalayan Pink Salt and place four bundles of rice into the boiling water and simmer for about one minute. Remove from heat and drain.

While the water for the rice is heating, prepare the frozen vegetables and add water and a tablespoon of extra virgin olive oil just covering the base of the non-stick frypan.

Add approximately a quarter of the packet of frozen mixed winter vegetables consisting of green beans, baby carrots, broccoli and cauliflower.  Frozen peas come in a separate package add a quarter of a packet to the remaining vegetables no need to thaw out first. Cook on high heat until the majority of the water has evaporated.

Add the following raw vegetables, remove the skins where applicable and place into the frypan.

• One brown onion, skin removed, slice and separate into rings.
• Six sliced mushrooms, zucchinis sliced, red or yellow or both diced capsicums.

Use as many of the pitted Kalamata olives as you like or leave out.

Saute the vegetables as mentioned above until tender.

Divide two portions of drained rice and place one a plate, do this for the second one. Distribute the proportioned rice by evenly spreading it and serving the hot vegetables over the top.

Julie Eden

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