Cumin spiced sautéed brown rice and green veggies with Dee’s Moroccan Veg Pot

30 Apr

It’s been so long since I’ve had sautéed brown rice and to make it even healthier I added a bunch of veggies, which made it light and delicious and really brought out the nutty texture of the rice.

You will need
1 Dee’s Moroccan Veg Pot
200g cooked brown rice
2 tbsp coconut oil
150-200g of veggies, evenly chopped (such as; spring onion, mushroom, green pepper, kale, broccoli and courgette)

Spices
1 tsp of the following –
Onion seeds, cumin seeds, garam masala
½ tsp of smoked paprika
1 clove of garlic, finely chopped

Method
Heat up a wok with some of the coconut oil, add the veggies in two batches and brown.
When both batches are browned, return them to the wok, add in the chopped garlic and cook for 1 minute, then leave the veggies to the side.
Add some more of the coconut oil to the wok, add in the onion and cumin seeds and cook for 1 minute over a medium heat, being careful not to let them burn.
Next, add in the cooked rice and allow to heat up for about 3-5 minutes, then throw the cooked veggies back in along with the rest of the spices and cook for 1 more minute.
Leave the wok to cool for a moment and in the meantime heat up the Dee’s Moroccan Veg Pot according to the packet instructions, then serve with the rice and enjoy.
Should comfortably feed two people.

Eoin.

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