Herbed Vegetable Basmati Rice
Ingredients
- 3 cups basmati rice
- 3 tablespoons butter
- 2 tablespoons corn oil
- 1 cup mushrooms, quartered or thick slices
- 1 large onion, coarsely chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup yellow bell pepper, chopped
- 1 cup carrot, grated
- 1 medium tomato, chopped
- 1/2 cup dill, chopped
- 1/2 cup cilantro, chopped
- 1/2 cup parsley, chopped
- 1.5 teaspoons salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon ground coriander
- 1 pinch cloves
- 3 cups broth
Preparation
Wash the rice several times and soak it for 30 minutes.
Prepare an electric rice cooker.
In the cooker, put butter and oil and turn on medium heat.
Add onion, stir with a wooden spoon and cover for a minute until onion softens.
Add mushrooms, stir for a few seconds then cover and let sit for one minute.
Add red, green, and yellow bell peppers, stir for a few seconds then cover and let sit for another minute.
Add carrot, tomato, 1/4 cup dill, cilantro, parsley, salt, pepper, cinnamon, cardamom, ground coriander, and cloves, then stir the vegetables with the spices for a few seconds to release aroma.
Drain the rice and add it to the vegetables, stir for a few seconds then add the broth.
Wait for 10 minutes until the rice absorbs most of the broth.
Select the rice cooking option and time on the cooker and let it cook until done according to the cooker's timing.
Pour the rice into a wide serving dish and add the remaining dill.
