Vegetable Rice

Here is a quick and easy recipe using your rice cooker. It can be adapted to use up any vegetables that you have on hand. I only had green capsicum, cauliflower and frozen peas & corn so that's what I used. But this made it predominately green and gold - a great Aussie dish but it would look much better with some red capsicum to liven it up a bit. Swap the chicken stock for vegetable stock if you want to make this a vegetarian dish. You could also cut up some chicken thighs and toss them in as well.



Serves 2

1/2 brown onion, diced
2 cloves garlic, crushed
3/4 green capsicum, diced
1 cup cauliflower florets
1/2-3/4 cup basmati rice
1 tsp ground turmeric
1/4 tsp hot ground chilli (optional)
1/2 tsp ground nutmeg
1 1/4 cup chicken stock
1/4 cup frozen peas & corn
1 spring onion, sliced to serve
fresh green herbs to serve

Place all ingredients except spring onion and herbs in your rice cooker bowl and stir to combine. Switch to the Cook setting.

When it switches to the Warm setting remove the lid and fluff up. Spoon onto plates and top with spring onion and any other green herbs of your choosing.