3 Tbsp canola oil
5 black peppercorns
1 tsp cumin seed
½ tsp turmeric
1 bay leaf
1 green chili, seeded finely chopped (optional)
1 medium onion, finely diced
1-inch fresh ginger, peeled & minced
1 tsp kosher salt
2 cups instant brown Minute Rice*
2 cups water*
1 large garlic clove minced
1 medium carrot, finely chopped **
1 cup cauliflower, chopped**
½ cup green beans, chopped**
½ cup frozen peas**
3 Tbsp cilantro, finely chopped
In a large pan, add oil and spices; temper the spices over medium heat until the cumin crackles.
Quickly add onions, ginger, green chili (optional), and salt. Sauté until onions begin to brown—about 5 minutes.
Add the uncooked rice and continue to sauté until it appears dry and toasted—about 2 minutes more.
Add the garlic and sauté for 30 seconds.
Stir in the carrots, cauliflower, green beans, and water. Cover and bring to a rapid boil, then reduce heat to low and cook until tender, 5 – 7 minutes.
Once rice is cooked, remove from heat. Fluff with fork, stir in peas and replace lid. Let rice rest another 5 minutes.
Garnish with chopped cilantro and serve warm. Try this recipe with our Chana Masala!
* If using a different brand than Minute Rice, follow the cooking instructions on the box
** Portions can vary, and vegetables can be substituted e.g. bell peppers and kohlrabi –just use 2 ¼ cups of veggies