Charishmas Jasmine And Brown Rice With Veggies Food

VEGETABLE BROWN RICE

Steps:

• In a small saucepan, bring water to a boil; stir in rice and basil. Return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 30-35 minutes., In a large skillet, heat oil over medium-high heat; saute carrots, onions and raisins until vegetables are lightly browned and carrots are crisp-tender, 5-7 minutes. Add peas and salt; heat through. Stir in pecans and rice.

CHARISHMA'S JASMINE AND BROWN RICE WITH VEGGIES

Steps:

• Heat oil in a pot.
• Once its hot, add the cardamoms and bay leaves.
• Stir-fry for 20 seconds then add garlic and onions.
• Sprinkle a few drops of water to prevent onions from sticking to the bottom of the pan. Stir-fry until the raw smell of garlic is gone and the onions are lightly browned.
• Add carrots and continue to stir-fry for 5 minutes, uncovered. You may sprinkle a few drops of water to prevent the food from sticking to the bottom of the pot.
• Add turmeric, red chilli and black pepper powders. Mix well and stir-fry for 2 minutes.
• Add the drained brown rice and jasmine rice and mix well.
• Toss in the cube of Maggi vegetable stock with onion and thyme as well as oregano.
• You do not have to add salt as the cube of stock contains sufficient.
• Stir in water and bring to a boil.
• Lower heat, cover and cook until the water is absorbed and the rice is ready to eat.
• You may garnish with parsley or corriander leaves before serving, if desired.
• Enjoy!