Ingredients:

  • 1 cup basmati rice (200g)
  • 2 cups water (480ml)
  • ½ teaspoon salt (3g)
  • 1 tablespoon olive oil (15ml)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 cup broccoli florets (150g)
  • 1 carrot, julienned
  • ½ cup snap peas (75g)
  • ½ teaspoon black pepper (2g)
  • 1 teaspoon soy sauce (optional) (5ml)
  • Fresh chopped herbs (e.g., cilantro or parsley) for garnish

Instructions:

  1. Rinse basmati rice under cold water until water runs clear.
  2. In a medium saucepan, combine rinsed rice, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand.
  3. Heat olive oil in a large skillet over medium heat.
  4. Add diced onion and sauté until translucent, about 3-4 minutes.
  5. Stir in minced garlic and cook for another minute until fragrant.
  6. Add diced bell pepper, broccoli florets, carrots, and snap peas. Season with black pepper.
  7. Sauté for 5-7 minutes, until vegetables are tender-crisp.
  8. Fluff the rice with a fork and add it to the skillet with the vegetables.
  9. If desired, stir in soy sauce for added flavor.
  10. Cook everything together for 2-3 minutes until warmed through.
  11. Garnish with fresh herbs before serving.