Nigerian Brown Rice with Vegetables
This Nigerian brown rice is cooked in a seasoned pot and then fried with vegetables, so every grain carries flavor. Ground crayfish and seasoning cubes go into the cooking water, which gives the rice a savory base before the carrots, onions and peppers are folded in. Brown rice keeps a firm, nutty bite that holds up to the sauté. It is a simple, one-pot-plus-one-pan dish for any table.
Instructions
Wash the rice in hot water, draining and refilling until the water runs clear.
Put the rice in a pot with salt, seasoning cubes, onion, pepper, garlic and ground crayfish. Add twice as much water as rice and stir everything together.
Set the pot on the heat and cook without stirring. The rice is ready when the water has been fully absorbed and the grains are tender.
Heat vegetable oil in a separate pot over high heat. Add the chopped onion, carrot and pepper and fry for 5 minutes, then season with salt and a seasoning cube and cook on low heat for 5 more minutes.
Divide the vegetables into two equal halves. Scoop in some of the rice and sauté until the grains start to separate, then keep adding rice and vegetables in batches, stirring now and then, until everything is evenly mixed.
Leave the pot on low heat for a few minutes so the flavors work into the rice. Take it off the heat and serve while hot.
Make it personal.
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