• 1 cup / 200g White Basmati Rice (thoroughly washed & then soaked in water for 30 minutes and then strained)
• 3 Tablespoon Cooking Oil
• 200g / 2 cups (loosely packed) - Thinly SLICED Onions
• 2+1/2 Tablespoon / 30g Garlic - finely chopped
• 1/4 to 1/2 Teaspoon Chili flakes or to taste
• 150g / 1 Cup Green Bell Pepper - Cut in 3/4 X 3/4 inch cubes
• 225g / 3 Cups White Button Mushrooms - sliced
• Salt to taste (I have added total 1+1/4 Teaspoon of pink Himalayan Salt)
• 1+1/2 cup / 350ml Vegetable Broth (LOW SODIUM)
• 1 Cup / 75g Green Onion - chopped
• Lemon Juice to taste (I have added 1 tablespoon lemon juice)
• 1/2 Teaspoon Ground Black Pepper or to taste

Thoroughly wash the rice a few times until the water runs clear. This will get rid of any impurities/gunk and will give a much better/clean taste. Then soak the rice in water for 25 to 30 minutes. Then drain the water from the rice and leave it to sit in the strainer to drain any excess water, until ready to use.

Heat a wide pan. Add cooking oil, sliced onions, 1/4 teaspoon of salt and fry on medium heat for 5 to 6 minutes or until lightly golden in colour. Adding salt to the onion will release it's moisture and help it cook faster, so please don’t skip it. Add the chopped garlic, chili flakes and fry on medium to medium-low heat for about 1 to 2 minutes. Now add the chopped green bell pepper and mushrooms. Fry the mushrooms and pepper on medium heat for about 2 to 3 minutes. You will notice the mushroom starts to caramelize. Then add salt to taste and fry for another 30 seconds. Add the soaked and strained basmati rice, vegetable broth and bring the water to a vigorous boil. Once the water starts to boil, then cover the lid and reduce the heat to low. Cook on low heat for about 10 to 12 minutes or until the rice is cooked.

Once the rice is cooked, uncover the pan. Cook uncovered for just a few seconds to get rid of any excess moisture. Turn off the heat. Add the chopped green onions, lemon juice, 1/2 teaspoon freshly ground black pepper and mix it VERY GENTLY to prevent the the rice grains from breaking. DO NOT OVER MIX THE RICE OTHERWISE IT WILL TURN MUSHY. Cover and allow it to rest for 2 to 3 minutes for the flavours to blend.

Serve hot with your favourite side of protein. This makes 3 SERVINGS.