Marinated Veggies with Rice
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
1
ingredients
- 1⁄4 cup basmati rice or 1/4 cup long grain rice
- 1⁄2 cup water
- 1⁄4 teaspoon cumin seeds or 1/4 teaspoon sesame seeds
- salt
-
For the Marinade
- 1⁄2 1/2 cup curds or 1/2 cup skim milk yogurt (I use curds)
- 1⁄8 teaspoon red chili powder
- 1⁄8 - 1⁄4 teaspoon salt
- pepper
-
Veggies
- 1 small green bell pepper, cut into wedges
- 1⁄2 small tomatoes, sliced into 1/4 " rings
- 1⁄4 small onion, coarsely chopped
- 1⁄3 cup broccoli floret
- 1 tablespoon coriander leaves (to garnish)
directions
- In a glass bowl, whisk the buttermilk or curds with the salt, red chilli powder and pepper.
- Taste, and add more of the seasonings if required.
- Add all the veggies, except corriander, to the bowl, and make sure that they are covered by the marinade; move them around if necessary.
- Cover and refrigerate for at least 15-30 minutes (the longer you let them marinate, the more flavoured the veggies will be).
- After 30 minutes, remove the veggies from the marinade and arrange them on a flat baking dish, reserving the marinade for later.
- Roast in a preheated oven (300 C) for 15 minutes, or until the veggies are as tender as you want them.
- While the veggies are roasting, toast the cumin or sesame seeds lightly in a saucepan over medium heat.
- Wash the rice well, and add it, along with the water and salt (to taste) to the saucepan containing the toasted seeds.
- Bring to a boil, lower flame, cover, and cook for 10 minutes, or until rice is cooked; remove from flame, fluff up with a fork, and set aside Once the veggies are done, add them to the cooked rice, toss, season with salt and pepper if necessary, garish with corriander, and serve hot!
- Use the marinade as a side, or pour it over the top of the rice for a spicy twist!
Questions & Replies
Got a question?
Share it with the community!