| Ingredients |
| |
| 1 |
each |
large onion, chopped |
| 2 |
each |
large celery stick, chopped |
| 1 |
each |
large carrot, peeled and chopped |
| ½ |
cup |
frozen green peas |
| 2 |
Tbsp |
oil |
| |
| 1 |
cup |
basmati rice |
| 2 |
Tbsp |
oil |
| |
| 2 |
cup |
hot water |
| 1 |
Tbsp |
chicken soup powder |
| 1 |
tsp |
salt |
| ½ |
tsp |
turmeric |
| |
|
| Preparation steps: |
- Saute the onion in a non-stick pan for 2-3 minutes. Add the celery and continue to saute for additional 2 minutes.
Add the carrot and continue to saute for additional 3 minutes.
- Soak the rice in water in a medium size pot for ½ hour. Drain the water by tilting the pot on its side, and
pour out as much water as you can.
- Add 2 Tbsp oil and saute the rice for 2 minutes until all the water evaporates.
- Add water, saute vegetable mix, peas, chicken soup powder, salt, and turmeric. Mix the ingredients in the pot.
- Bring to simmer. Simmer covered for about 10 minutes or until all the water is absorbed. Gently and quickly stir the rice in the pot.
Turn off the heat and let stand for another 15-30 minutes.
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