Ingredients:

  • 1 cup (190g) brown basmati rice
  • 2 cups (480ml) vegetable or chicken broth
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 medium carrot, diced
  • 1 red bell pepper, diced
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) ground cumin
  • ½ teaspoon (2.5g) ground coriander
  • ¼ teaspoon (1.25g) ground cardamom
  • Salt and pepper to taste
  • Fresh parsley or coriander, chopped (for garnish)

Instructions:

  1. Rinse and soak the brown basmati rice in cold water for 30 minutes, then drain.
  2. Heat olive oil in a medium pot over medium heat.
  3. Sauté onion until translucent, about 3-4 minutes.
  4. Add garlic and cook for 30 seconds, until fragrant.
  5. Stir in vegetables (carrot and bell pepper) and cook for 3-4 minutes.
  6. Add spices (cumin, coriander, cardamom) and toast for 1 minute.
  7. Pour in broth and bring to a boil.
  8. Add the soaked rice, stirring to combine.
  9. Cover and reduce heat to low, simmering for 20-25 minutes until rice is tender.
  10. Fluff with a fork, season with salt and pepper, and garnish with fresh herbs.