Usuba
Basmati Rice with Vegetables and Seeds
A healthy dish with brown rice, fresh vegetables, mushrooms and crunchy seeds. Cooked in one pan with aromatic spices and soy sauce.
- Total
- 60 min
- Standard serving
- 581.3 g
Ingredients
Total 13- Brown Basmati Rice
46.875 g≈ 4 tbsp - Carrot
25 g≈ 1/4 pcs - Sweet pepper
37.5 g≈ 1/4 pcs - Mushrooms
12.5 g≈ 1/2 pcs - Onion
75 g≈ 1/2 pcs - Sesame seeds
to taste≈ 1/4 tsp - Peeled pumpkin seeds
to taste≈ 1/3 tsp - Garlic
0.75 g≈ 1/4 clove - Olive oil
3.75 ml≈ 3/4 tsp - Ginger
1.25 g≈ 1/4 slice - Soy sauce
to taste - Chili pepper
to taste≈ 1/2 tsp - White cabbage
375 g≈ 1/4 pcs
Instructions
- 1
Step 1
Boil the rice: for 0.5 cup of rice, take 1.5 cups of water. Cook until the liquid is completely absorbed, then set aside.
- 2
Step 2
Peel the carrots and cut them into cubes. Cut the bell pepper in the same way. Heat 0.5 tablespoon of olive oil in a pan, add carrots, pepper and a little chili pepper. Pour soy sauce over and cook for a few minutes.
- 3
Step 3
Crush the garlic, chop the ginger. Add both ingredients to the pan and lightly fry for a few minutes.
- 4
Step 4
Chop the cabbage leaves, add them to the pan and lightly drizzle with oil. Stir and cook for about 10 minutes.
- 5
Step 5
Slice the mushrooms and add to the pan. Cook for a couple of minutes.
- 6
Step 6
Chop the onion and add it to the pan together with pumpkin and sesame seeds. Cook for a couple more minutes. Add the boiled rice and a little soy sauce. Stew until the rice absorbs all the juices. Add fresh herbs to taste.
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