Vegetable Rice is a homemade gourmet dish and can be made with any
vegetables you like. This is a
tasty one-dish meal that's quick and easy. Leave out the onions for a
no-onion version. Served with plain yogurt,
pickles, and papadums, this spicy vegetable rice makes a healthy, light
Servings: 6-8 Cooking Time: 30
1 1/2 cups basmati or jasmine rice
(or any long grain rice)
2 3/4 cups water
1/2 cup green beans, cut into thin 1-inch pieces
1/2 cup onions, cut into thin 1-inch pieces (optional)
1/2 cup carrots, cut into thin 1-inch pieces
1/2-inch piece ginger, grated
1 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp turmeric powder
1/2 tsp red chilli powder (adjust to taste)
3-4 tsp vegetable oil
3-4 mint leaves for garnish
Salt to taste
Soak basmati or jasmine rice for 10 minutes in about
1/2 cup water for 10 minutes. Drain the rice in a strainer.
In a rice
cooker, add the rice along with 3 1/4 cups
of water and cook.
Heat oil in a medium skillet, and add cumin and
mustard seeds. As the seeds start to pop, add the turmeric powder,
ginger, onions, and other vegetables along with some salt.
Sprinkle some water and cover and cook on medium
heat, stirring occasionally until vegetables are tender.
Add the red
chilli powder and garam masala, and saute
for a couple more minutes.
Add the cooked rice to the vegetables, mixing gently
to avoid breaking the rice. Saute for 2 minutes on low heat. Turn off
the heat, and cover and let sit until ready to serve.
Garnish the vegetable rice with chopped mint leaves,
and serve with plain yogurt, pickles, and pappadums.
If cooking the rice separately, add rice, 3 1/4 cups water and salt in
a 2-quart saucepan. Bring the water to a boil. Reduce heat to simmer.
Cover with a lid, leaving it slightly open for steam to escape. Simmer
for 10-15 minutes until rice is cooked.