1 cup of organic brown rice (soaked overnight or several hours)
1 cup of spinach (chopped, tightly packed)
1 small red onion, sliced
3 garlic cloves, minced
1 cup of mangetout (sugar snap peas), sliced
2 cups of pumpkin, chopped (or butternut squash)
1/2 cup of carrots, chopped
1 scotch bonnet, (or use a chilli)
2 1/2 cups of vegetable stock (or use low sodium stock)
1 tsp of dried thyme
1 bay leaf
1/2 tsp of himalayn pink salt
1/4 tsp of black pepper
2 tsp of cumin seeds
1/2 tsp of turmeric
1 cinnamon stick
2tbsp of coconut oil
Start off by gently frying the cinnamon stick, bay leaf and cumin seeds for 1 minute on medium heat. During this time the aroma will begin to release.
Continue to fry then add the red onions, garlic and sautee for 2 minutes or until the onions soften and turn translucent.
Add the pumpkin, carrots, spinach, sugar snaps and scotch bonnet to the pan, stir and coat the veggies with the spices. Do this for 30 seconds, you want to lock and seal in the flavour.
Season with the turmeric, thyme, pepper and pink salt.
Pour the vegetable stock in the frying pan, bring to the boil, then reduce the heat to low.
Cover pan with the lid and allow to simmer for 40 -50 minutes.
Half way through the stock level will evaporate as it is absorbed by the rice.
The rice should be completely soft and fluffy when cooked, not wet or hard. If the rice is still hard after the specified time, cook for another 10 -15 minutes, checking throughout, use additional stock if required (a tbsps at a time).