Olive Oil (30 ml or 2 tbsp)
Garlic, peeled sliced (2 tbsp) ‡
Onions, peeled and sliced (1/4 cup) ‡
Dry red chilies, deseeded (1 chili)
Tomatoes, sliced (1/4 cup) ‡
Salt, to taste
Pepper (5 g or 1 tsp)
Idli rice (100 g raw or ½ cup)
Saffron water (200 ml or 1 cup)
Paprika (15 g or 1 tbsp)
White Wine Vinegar (30 ml or 2 tbsp)
White Butter (30 g or 2 tbsp)
Broccoli (6 florets) ‡
Green, Red, and Yellow capsicum, sliced (1/2 cup) ‡
Asparagus, sliced (30 g or 2 tbsp)
French Beans, sliced (30 g or 2 tbsp) ‡
Mushrooms, chopped (50 g or ¼ cup) ‡
Lemon, cut into wedges (2 lemons) ‡
‡: available in Tall Tree Organic Subscription
Gather all the ingredients, wash and process vegetables.
In a hot pan over medium flame, add olive oil and sauté the garlic, onions and red chilies until garlic and onions are golden brown.
Add tomatoes, then season with salt and pepper. Add the idli rice. Toss for a few seconds before adding the saffron water.
Continue cooking on a medium flame and stir. Add paprika and white wine vinegar.
Keep stirring – once the rice is 80 percent cooked, lower the flame.
In another non-stick pan over medium flame, add butter and sauté all the vegetables: broccoli, bell peppers, asparagus, French beans and mushrooms.
Once the rice is cooked, add the vegetables and toss.
Garnish with lemon wedges.