The following spices:
Preparation time: / Cooking time: / Total cooking time:
Peel the onion. Wash the peppers and remove the seeds. Wash the courgette. Finely chop these ingredients.
Heat a little coconut oil in the frying pan and then fry mustard seeds, cumin seeds, the finely chopped vegetables and the peas until they begin to soften.
Add the water, rice and quinoa. Season with pepper, salt, cardamom, turmeric, curry powder, thyme and oregano. Leave to simmer on low heat until done. Finish with the balsamic vinegar and organic pesto or basil.
Recipe from the Ayurveda cook book by Lies Ameeuw