Spiced Vegetables And Rice
|Carrot||1 , thinly sliced|
|Onion||1 , sliced|
|Dessert apple||1⁄2 , cored and chopped|
|Cumin seeds||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Cayenne pepper||1 Pinch|
|Brown rice||3 Ounce (15 Gram)|
|Chopped parsley||1 Tablespoon (For Garnish)|
|Leeks||2 , sliced|
Heat the oil in a saucepan, add the leeks, carrot, onion and apple and cook gently, stirring, for 3 minutes.
Add the cumin, coriander, cayenne and salt and pepper to taste.
Continue to cook for 3 minutes, then stir in the stock.
Cover and simmer for 10 to 15 minutes until the vegetables are tender but not soft.
Cook the rice in plenty of boiling salted water for 45 to 50 minutes or until tender.
Drain and rinse with boiling water.
Stir the rice into the vegetables and heat gently for 5 minutes.
Transfer to a warmed serving dish and garnish with parsley.