Vegetable Brown Rice Risotto

Ingredients:
Quantity for 4 servings
200 g brown rice
50 g chickpeas
100 g carrots, cut into small cubes
100 g zucchini, cut into sticks
100 g beetroot
100 g dried tomatoes
50 g celery, cut into small cubes
1 g Himalayan salt

Spices:
1 tablespoon fenugreek
1 tsp paprika
½ tsp mint
½ tsp oregano

Preparation:
Soak rice and chickpeas overnight. Boil them separately. For chickpeas are required 45 minutes and for the rice - 20 minutes. Drain the chickpeas and peel the skin if you desire, by putting it in a bowl with water and rubbing it gently with your hands. The skin will resurface and after that remove the skins with a slotted spoon. Repeat until you most of them are removed. When the rice is cooked, strain it and wash it well.
In another cooker place the grid for steam and pour water to reach the level of the grid. Once the water boils, place the vegetables on the grid in the following order: red beets, carrots after 10 minutes, celery after 5 minutes and finally dried tomatoes and zucchini for 3-4 minutes. Remove the cooker from the heat and let the vegetables in it for another 5 minutes. Take the grid and transfer the vegetables in a bowl.
When chickpeas, rice and vegetables are ready, in a cooker pour 100 ml of water. When the water boils put all the spices, then add all ready Ingredients by stirring carefully. Finally add the salt. Serve warm. You can add homemade sauce or sauce of water and cashews.
 

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