Shelly's Recipe

RICE AND VEGETABLES

Category: Rice/Risotto

1 cup Basmati rice, rinsed and drained
1/4 cup olive oil
1 carrot, stalk celery and onion, diced
1-2 clove garlic, minced
2 cups water or chicken stock
Salt and pepper, to taste

In a large frying pan, heat oil and add the drained rice. Stir to coat well. Add the vegetables and cook, stirring occasionally for 2-3 minutes. Add the water all at once, cover pan and reduce heat. Cook until the rice has absorbed all the water, about 30-40 minutes. Adjust seasonings. Check often to prevent burning.

NOTE: Any variety of vegetables are good.