Buttered Veggie Rice

Name: Buttered Veggie Rice
Yield: 1 as main
Cuisine: British
Ingredients: 1 cup boiled rice; 2 baby corn, sliced; 1/2 courgette, cubed; 1 tbsp peas; 1/2 carrot, ribboned; 1/4 onion, very finely chopped; 1/2 garam masala; 1/4 tsp tumeric powder; To taste, red chilli powder; To taste, salt; 2 tbsps butter; 1 tbsp oil

Rachna @cook_13571950

Leicestershire

I had left over rice so I made this using it. It just made the boring boiled rice more tasty. You can add other vegetables if you wish to. I normally use salted butter, so if you do too, just remember to reduce the quantity of salt that you'll add to it. To make the ribbons of carrot, I used a peeler. You can serve it with raita or plain yogurt.

Rachna @cook_13571950

Saved

Ingredients

1 as main

1 cupboiled rice
2baby corn, sliced
1/2courgette, cubed
1 tbsppeas
1/2carrot, ribboned
1/4onion, very finely chopped
1/2garam masala
1/4 tsptumeric powder
To taste, red chilli powder
To taste, salt
2 tbspsbutter
1 tbspoil

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Steps

1

Mix the butter and oil together. Pour it in a non stick pan and heat it on medium flame. Add onions to it and cook till translucent.
2

Then add baby corn, carrot and peas and cook for 5 minutes. Then add the courgette, garam masala, red chilli powder, tumeric powder and salt, mix well and cook for 3-4 minutes.
3

Then add the boiled rice to it and toss it well ensuring that the rice is coated with the spices and veggies. Cook on slow heat for 2 minutes and take the pan off the heat. Ready to serve.