Simple Mixed Vegetable Rice

For dinner I made a simple no fuss vegetable rice. It was so flavorful and delicious without any masala added to it. A rice that was created with the left over vegetables. Growing up in India, my grandmother used to always advice us to not use up all the vegetables to prepare a dish. She would remove a potato, eggplant, carrot, bell pepper and suggest that we use them to make mixed vegetable sambar or some side dish for another day or meal. It is so ingrained in me that I follow her advice to this date. Here is how I prepared a very simple rice.

Gadgets:

Cutting Board

Knife

Heavy Pan

Sauce Pan with lid

Spatula

Bowl

Measuring Spoons and cups

Ingredients:

Cabbage - 2 cups shredded

Cauliflower - 1 cup of small flowers

Carrot - 2 diced

Onion- 1 diced

Garlic - 3 cloves pan roasted with skin

peas - 1/2 cup

Mustard Seeds - 1 tbsp

Udad Dal - 2 tbsp

Asafoetida Powder - 1/4 tsp

Dry Red Chilies - 2 to 3

Cilantro - 1/4 cup for garnish

Basmati Rice - 1 cup cleaned, washed and soaked in water for 20 minutes

Water - 2 1/2 cups

Oil - 2 tbsp

Ghee - 1 tsp

Salt to taste

Preparation:

1. Once the rice is soaked and the vegetables are cut, heat the frying pan with oil and ghee and add water to a sauce pan. Add asafoetida, mustard seeds and allow for the seeds to pop. Add the udad dhal and dry chilies in. When the dal turns golden brown add onions and garlic and cook on medium high until they are well done.

2. Add the carrots and peas and cook along with the onions for 4 minutes. Add the cauliflower, and cabbage. Mix well and cook for 4 minutes or until the cabbage and cauliflower are well cooked. Add turmeric powder and salt mix well. Add cilantro and remove from

heat.

3. Add in the rice and when the water begins to boil add some salt to it. Cook the rice on medium high until all the water starts to disappear. Cover with lid and set the heat to low and cook the rice until it expands and looks fluffy.