Ingredients
250g brown basmati rice
1 carrot
1 onion
8 green asparagus
Two broccoli florets
2 flowers cabbage
1 c / c cumin seeds
1 c / c curry
1 c / s low soy sauce salt
20 skinless roasted almonds
1 clove extra virgin olive ajoaceite
Preparation
Putting heat a tablespoon of oil in a pan and add cumin.
When you begin to sparkle (careful not to burn the
seeds) incorporate
previously rinsed rice and walk around with a wooden spoon before adding water
(two parts water to one part rice)
Bring to a boil and cover the pot. Cook for 30-35 minutes at
medium temperature
Prepare a small bowl one minced garlic (coring) with chopped
almonds hands without skin and soy sauce to taste (I put 1 tablespoon)
While rice is cooking, peel, wash and cut the vegetables
into small pieces
Heat a tablespoon of oil in a pan and add the chopped onion
until transparent (if we see it starts to brown,
add a little water and let it
Soak)
Add the other vegetables and salute until tender. Add the
curry and stir.
Finally, add the cooked with almonds, soy and garlic and
season with olive oil and crude. Serve hot.
