Mushroom Vegetable Rice

This weekend I found lots of leftover vegetables and mushrooms in my fridge and decided to cook something healthy and non-spicy with that. The first thing that came to my mind was vegetable fried rice. But my hubby suggested mushroom vegetable rice, since he is very much fond of crispy vegetables cooked in olive oil. He always prefer coarse black pepper powder, than green chillies and red chilly powder which normally makes the food spicy. I think he got influenced by his Filipino friends who always 'sweat and cry' when they eat dish cooked with red chilly powder or green chillies. But they never have issues with black pepper.

Ingredients:
Jeera Rice - 1 1/2 cup (Basmati rice is a better option)
Mushroom - 1 1/2 cup chopped
Red Cabbage - 1 cup grated
Broccoli Florets - 1 cup
Onion - 2 small chopped
Carrot - 1 no chopped
Turmeric Powder - 1 pinch
Black Pepper Powder - 1 t spoon
Light Soy Sauce - 1 t spoon
Slat - To taste
Olive Oil - 2 table spoon

Preparation:

1. Cook the rice with enough water, salt and few drops of oil. Once cooked drain the water using a colander. Make sure that the rice is not over cooked and sticky.
2. Heat a sauce pan and add olive oil.
3. Add onions and saute well. Add a pinch of turmeric and salt and continue to stir.
4. Add carrots and stir for around 2 minutes.
5. Add chopped mushrooms and stir well.
6. Add pepper powder and mix well.
7. Add broccoli florets and cover the sauce pan with a lid cook over low flame for about 3 minutes.
8. Then add chopped red cabbage mix well and cook for about 1 minute.
9. Add the soy sauce and mix well.
10. Mix the cooked rice with the cooked vegetables.

Delicious mushroom vegetable rice is ready to serve with any kind of salads. It is a very healthy choice.