1 Tbsp vegetable oil
1/2 oz butter
1 onion, chopped
1/2 tsp turmeric, ground
2 cup rice
4 cup vegetable stock
1 small butternut pumpkin or marrow, seeded & chopped
4 oz fresh or frozen peas
1 small red pepper, chopped
2 Zucchini, chopped
freshly ground black pepper
Heat oil and butter in a large saucepan, add onion and turmeric
and cook for 2-3 minutes. Stir in rice and stock (if using Knorr's
pour in the entire soup, the vegetables add flavor and color),
bring to boil, then reduce heat, cover and simmer for 15 minutes
or until rice is tender and most of the liquid is absorbed.
Boil, steam or microwave pumpkin and peas, separately, until tender.
Drain and add to rice mixture with red pepper zucchini. Cook for
4-5 minutes longer or until heated through. Season to taste with
black pepper and serve immediately.