How to make
Wash the rice and soak it in cold water for 1-2 hours. It needs longer processing than white, because the hard shell is not removed and it is a source of many fibers and useful substances, which makes it a valuable food product.
Finely chop the onion, coarsely chop the garlic and fry them, until they have lightly browned in olive oil. Take the frozen peas out to room temperature to cook them faster later on. Wash the rice again, strain it well from the water and fry it a little.
Pour water. One part of rice requires 2 and a half parts of water. Crumble the broth cube and add a little salt and boil for 15 minutes, then add the peas and powdered (or granulated) vegetables. Continue boiling for another 10 minutes. Add the dried parsley and turmeric.
Remove from the heat and leave them covered for another 10-15 minutes. The lid should fit tightly to the pot.
Serve the dish with more of the dried parsley.
Enjoy your meal!
Note: The cooking time for this rice is described by the manufacturer on the product package, so please follow it. The one I used requires this time, but I recommend checking the directions for yours as there are different types and brands.
Whole grain rice is much more healthy than white rice, as well as extremely tasty.
Peas can be added in larger amounts than the indicated in the recipe, as well as enriched with other fresh vegetables of choice. Then you can avoid putting them in powder form.
