Ingredients: 100 grams of wild rice, one medium tomato, 100 grams of broccoli, a medium onion, 100 grams of cauliflower, one medium bell pepper, 3 cloves of garlic, 50 grams of soy sauce, 2 sprigs of basil and 2 sprigs of cilantro, curry to taste, 1 tbsp. l. olive oil.
Preparation:
First, boil the rice. To do this, pour rice into a saucepan, pour 200-300 milliliters of water, salt and simmer under a closed lid for the time indicated on the package.
At this time, cut vegetables and herbs. Chop the onion, pepper and garlic finely, chop the tomato into small cubes, coarsely chop the basil and cilantro, and disassemble the broccoli and cauliflower into inflorescences.
Heat 1 tablespoon olive oil in a deep skillet and sauté the onions, peppers and garlic over medium heat for two minutes, stirring occasionally. Add 50 milliliters of boiling water, curry and simmer for 1-2 minutes, stirring occasionally (if the water evaporates quickly, add another 50 milliliters of boiling water).
Add broccoli, cauliflower and soy sauce to skillet, stir, cover and cook together for another 10-12 minutes, until vegetables are done.
Add the tomato, basil and half of the cilantro, mix thoroughly, and let sit for 2 minutes. Add rice and stir again.
Place on a plate and garnish with the remaining cilantro before serving.
Bon appetit!