Butter vegetables with potatoes and basmati rice

Step 1: Rice

Always wash rice before cooking, drain off excess water with sieve.

Gas Hob (100g rice with 150g water)

• Bring to boil on medium to high heat. (Take off the lid if the water starts to overspill.)
• Turn down to low, cover with lid and cook until water is fully absorbed. (approximately 10 minutes)
• Turn the gas off and rest for 10 to 15 minutes.

Microwave (100g rice with 200g water)

• Microwave on high for 10 to 15 minutes with no lid
• Take out of the microwave, cover with lid and let it rest for 10 to 15 minutes.

Step 2: Potatoes and hard vegetables like broccoli, cauliflower, carrots(give rice a 5 minute head start)

• Dice the potatoes into small cubes.
• Add some oil to a frying pan over high heat, add in potatoes, season with a good pinch of salt and continue to fry until they are golden brown outside, then take them out and set aside.
• Add a little oil to the same pan and fry broccoli, cauliflower, green beans and carrots for a couple of minutes over medium heat and season with a pinch of salt.
• Add potatoes back in the pan, then add some water to cover just the bottom of the pan, with lid on continuously cook until potatoes and other vegetables are almost soft to your liking.

Step 3: Other vegetables and and sauce

• Add a little oil to a frying pan and place over medium heat.
• Cook the rest of vegetables until a little softer.
• Then add sauce and vegetables from step 2 in and simmer over low heat until everything is cooked to your liking..