Marinated Veggies With Rice

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 1/4 cup basmati rice or 1/4 cup long grain rice
• 1/2 cup water
• 1/4 teaspoon cumin seeds or 1/4 teaspoon sesame seeds
• salt
• 1/2 cup buttermilk or 1/2 cup curds or 1/2 cup skim milk yogurt (i use curds)
• 1/8 teaspoon red chili powder
• 1/8-1/4 teaspoon salt
• pepper
• 1 small green bell pepper, cut into wedges
• 1/2 small tomato, sliced into 1/4 " rings
• 1/4 small onion, coarsely chopped
• 1/3 cup broccoli floret
• 1 tablespoon coriander leaves (to garnish)

Recipe

• 1 in a glass bowl, whisk the buttermilk or curds with the salt, red chilli powder and pepper.
• 2 taste, and add more of the seasonings if required.
• 3 add all the veggies, except corriander, to the bowl, and make sure that they are covered by the marinade; move them around if necessary.
• 4 cover and refrigerate for at least 15-30 minutes (the longer you let them marinate, the more flavoured the veggies will be).
• 5 after 30 minutes, remove the veggies from the marinade and arrange them on a flat baking dish, reserving the marinade for later.
• 6 roast in a preheated oven (300 c) for 15 minutes, or until the veggies are as tender as you want them.
• 7 while the veggies are roasting, toast the cumin or sesame seeds lightly in a saucepan over medium heat.
• 8 wash the rice well, and add it, along with the water and salt (to taste) to the saucepan containing the toasted seeds.
• 9 bring to a boil, lower flame, cover, and cook for 10 minutes, or until rice is cooked; remove from flame, fluff up with a fork, and set aside once the veggies are done, add them to the cooked rice, toss, season with salt and pepper if necessary, garish with corriander, and serve hot!
• 10 use the marinade as a side, or pour it over the top of the rice for a spicy twist!