Source: Food Combining for Health
Made: September 8, 2013
Yield: 4 servings
Time to make: 20-30 minutes
A colourful rice dish prepared in a skillet or wok. Veggies can cook while rice is steaming. For the dried herbs today I used basil, chives, savory and tarragon.
2 cups mixed raw vegetables such as peas, carrots, celery or celery root, leeks, red or green peppers.
2 Tbsp. butter
Dried mixed herbs
Freshly-ground black pepper
1½ cups cooked rice
½ cup raisins
½ cup chopped nuts
1 tsp curry powder (optional)
Put rice on to cook if you have no leftovers.
Dice, chop or slice vegetables.
Melt butter in heavy pan and add all vegetables except peas.
Cook gently over low heat for about 10 minutes, stirring frequently.
Add just enough water to avoid sticking.
Add herbs, salt and pepper and cook until carrots are tender.
Add curry if using.
Meanwhile cook peas in separate pan to preserve colour.
When mixed vegetables are ready, add cooked rice, peas, raisins and chopped nuts.