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Spiced Vegetables And Rice

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  Carrot 1 , thinly sliced
  Onion 1 , sliced
  Oil 1 Tablespoon
  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
  Stock 5 Tablespoon
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish

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