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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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One complete tasty dish. Ingredients:
1 cup basmati rice or 1 cup brown rice |
1/2 red onion (peeled, diced) |
2 carrots (peeled, diced) |
1 leek (diced) |
1 stalk celery (trimmed, diced) |
1/2 cup whole sweet corn (kernels) |
1/4 teaspoon garlic powder |
1/4 teaspoon curry powder |
2 tablespoons extra virgin olive oil or 2 tablespoons vegetable oil |
2 cups water (or more) |
1 teaspoon teriyaki sauce (optional) |
2 cups vegetable stock |
rosemary or thyme or parsley |
salt and black pepper |
Directions:
1. In a medium pot, sauté the onion and garlic with oil until tender; add 1/2 cup of water, the Leek, carrots, celery; stir for 5 minutes.
2. To the stirred vegetables, add 11/2 cup of water, curry, teriyaki sauce and boil it (5 minutes).
3. Rinse the rice and add to the boiling mixture; add the vegetable stock; cook the rice in a lower heat for 15 minutes or until the rice absorbs the liquid.
4. Combine the corn and the boiling rice; mix well and simmer slowly for 2-3 minutes.
5. Add the fresh herbs, salt and black pepper; mix well and remove from heat. Serve it hot.
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