| Cook Time | 35 minutes |
| Servings |
Ingredients
- 250 gram Rice brown
- 100 gram Onion
- 100 gram Carrot
- 6-10 cloves Garlic
- 1 teaspoon Zira
- 1 tablespoon Barberry
- 3 tablespoons vegetabe oil
- 450 ml Water
- Greens dill, green onion, for serving, to taste
- Red sweet pepper for serving, to taste
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Prepare the food.
- Wash the rice, drain the water. Fill the rice with 1 cup of water. P.S.: It is recommended to store brown rice in the refrigerator.
- Peel and chop the vegetables. Onion quarter rings, carrots in thin bars. In a frying pan, heat the oil, fry the onion, 3 minutes, medium heat. Add the carrots and cook for 3 minutes.
- Zira calcine in a dry frying pan, lightly grind in a mortar. Add cumin and barberry to the vegetables, stir, add salt and pepper, and fry for a couple of minutes.
- Put the rice with water, simmer under the lid, over low heat, until the liquid evaporates, 12-15 minutes.
- Add the garlic and pour in the remaining cold water. This is how it is recommended to cook brown rice.
- Allow to boil, cover, reduce the heat to low and cook until the liquid is completely evaporated, 12-15 minutes. Mix well.
- Serve hot, sprinkled with chopped herbs and sweet bell pepper rings.
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