The beauty of this recipe lies in its simplicity – whether you’re making this as a standalone meal, or as an easy side dish. And let’s be honest. We’ve all had a broke-student phase where our diet was questionable at best. My go-to meal in University often rotated between instant ramen, rice topped with cheese, and (if I was feeling a bit fancier,) plain pasta with minced garlic, salt, and pepper.
This recipe takes it up a notch by adding in bits of vegetables (fresh or frozen,) and the rich buttery flavor of ghee. So busy moms, students, and culinary minimalists – this one’s for you!
Serving Size: 2
Prep Time: 2 minutes
Cook Time: 15 minutes
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2 cups egyptian rice
1 cup of peas and cubed carrots (frozen or fresh)
1 medium onion (finely chopped)
1 tablespoon ghee
3 cups water
1 cube chicken or vegetable stock (optional)
1/2 teaspoon salt (or to taste)
parsley (to garnish)
- Heat a pot over medium heat. When the surface is hot, add in the ghee, chopped onion, and stir until the onion is slightly browned. Make sure not to cook for too long or else you’ll burn the onion!
- Add in the peas and carrots. If the vegetables are fresh, cook for no more than two minutes. If cooking with frozen peas and carrots, cook for 5-6 minutes.
- Pour in 3 cups of water. Once the water starts to boil, lower the heat to the lowest setting and stir in the rice. Add the cube of stock for some extra flavor. Place a lid over the pot, leaving a small gap to ensure that the rice doesn’t bubble over.
- Let the veggie-rice cook for around 10-15 minutes until all the rice has absorbed the water, and the texture is light and fluffy.
- Remove the pot from heat, and garnish with parsley or your favorite leafy herb!