Vegetable pulao

¾ cup brown rice (or quinoa), soaked for 30–45 mins

1½ tsp olive oil or cold-pressed coconut oil

1 small onion, finely chopped

1 tsp grated ginger (optional: add garlic too)

1 green chili, slit (optional)

¼ cup chopped carrots

¼ cup green beans

¼ cup green peas

¼ cup bell peppers or spinach

Salt – to taste

1½ to 2 cups water (depending on grain used)

Fresh coriander – for garnish

Heat oil: In a pan or pressure cooker, heat oil. Add cumin seeds and optional whole spices.

Sauté onions & ginger: Add onions and ginger; sauté until soft.

Add veggies: Toss in all chopped vegetables. Cook for 2–3 minutes.

Add rice & water: Drain soaked brown rice/quinoa and add to the pan. Stir for a minute.

Season & cook: Add salt and water. Cook covered on low heat until rice is tender and water is absorbed (about 25–30 minutes for brown rice).

Garnish: Fluff with a fork and garnish with fresh coriander.