Ingredients:

  • 1 cup basmati rice (200g)
  • 2 cups water (480ml)
  • 1 tablespoon olive oil (15ml)
  • Salt, to taste
  • 1 tablespoon olive oil (15ml)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup bell peppers, diced (mixed colors)
  • 1 cup carrots, sliced
  • 1 cup zucchini, diced
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon black pepper
  • Fresh cilantro, for garnish (optional)

Instructions:

  1. Rinse basmati rice under cold water until water is clear. Soak rice in water for 15 minutes; drain.
  2. In a pot, combine soaked rice, water, salt, and 1 tablespoon olive oil. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until water is absorbed and rice is fluffy.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion; sauté until translucent. Stir in minced garlic and cook for 1 more minute.
  4. Add bell peppers, carrots, and zucchini to the skillet. Sauté for 5-7 minutes, or until veggies are tender-crisp.
  5. Stir in cumin seeds, turmeric powder, and black pepper. Combine well and cook for another minute.
  6. Create a bed of sautéed basmati rice on a serving platter. Top with sautéed vegetables. Garnish with fresh cilantro if desired.