Turmeric brown rice with vegetables

Tam West

Team this rice and vegetable dish with the goan fish curry recipe, swapping out the summer vegetables.

For the rice

2 Tbsp	Olive oil
1	Onion, very finely sliced
½ tsp	Ground turmeric
½ tsp	Ground cumin
¼ tsp	Ground cardamom
1 ½ cups	Basmati rice, brown; washed
3 cups	Vegetable stock

For the vegetables

3 Tbsp	Olive oil
½ tsp	Cumin seeds
¼ tsp	Black mustard seeds
2 handfuls	Broccoli florets (Main)
2 handfuls	Cauliflorets (Main)
4 handfuls	Rainbow chard, shredded, or use silverbeet (Main)
¼ cup	Vegetable stock

Directions

1. Heat a heavy-based saucepan over medium heat. Add the olive oil and when hot, place the onion and cook until lightly golden. Reduce heat to low and add the spices, stir and cook for 30 seconds. Add the rice and stock and bring to the boil. Cover and cook for 45 minutes until the rice is tender.
2. Remove from the heat and leave to stand for 10 minutes.
3. Heat a saucepan over medium heat. Add the olive oil and when hot, add the cumin and mustard seeds. Cook until you hear the mustard seeds popping, about 30 seconds. Add the vegetables and stir to coat in the oil and seeds. Add the stock, cover and cook for about 4 minutes until the vegetables are just tender.