This aromatic Indian rice is very fragrant, fluffy, full of flavor and it's easy to cook on stove top. I decided to use white Jasmine rice on this recipe since it is what I have in my pantry, but of course brown rice gives us an extra benefit because it is high in fiber. I usually make this in a medium size pot which last us about 2-3 days, but of course depending on how much you like to eat rice, it won't last very long.
Ingredients
First Batch for the rice:
3 1/2 c. White Jasmine Rice
6 c. Water or no salt vegetable broth
1 TB Bragg Liquid Aminos
1 TB Lemon Juice
1-2 TB Avocado or Olive Oil
1 TB Curry Powder
1 tsp Granulated Garlic
1 tsp Granulated Onion
1 tsp Turmeric
1 tsp Agave
Salt to taste
Instructions
Set the stove in medium heat.
In a medium size pot, add the oil, then the rice and stir it occasionally until the rice turn into a different color like whitish or some maybe brownish but not burned.
Add the water or vegetable broth, then add all the seasonings and spices and mix all together.
Set the heat on low, stir it occasionally until the rice almost absorbed the broth or the liquid
Cover the pot and mix the rice once or twice until it becomes fully cooked.
Second batch for the rest of the ingredients
3 cloves garlic, peeled and chopped
1 medium red onion, diced
1 c. Mixed Vegetables (diced carrots, peas and corn)
1 c. Portabello mushrooms, diced
1 c. Plant based protein vegemeat, coarsely ground
1 tsp Bragg Liquid Aminos
1-2 TB Avocado oil or any of your preferred oil to use for sautéing
Sauté the garlic and onion in oil until golden brown, then add the plant based protein, stir it for about 1-2 minutes then add the mushrooms and mixed vegetables and the liquid aminos.
Let it cook for at least 2-3 minutes.
In a big enough mixing bowl or pot, combine the rice and vegetables until all the ingredients blend together.
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