| 9 | 33 | 185 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 9 min | 24 min | 8 |
| 2 cup | Basmati rice, dry (or Jasmine rice) |
| 2 cup | Red cabbage |
| 4 cup | Water |
| 2 clove(s) | Garlic (minced) |
| 1/2 cup | Yellow onion (finely chopped) |
| 1 tsp | Salt |
| 1/4 cup | Frozen green peas |
| 1/4 cup | Frozen yellow corn kernels |
| 1/4 cup | Carrots (chopped small) |
1. Chop onion and garlic into small pieces.
2. Chop purple cabbage into fine pieces or use a shredder to shred.
3. Sauté onion and garlic with 1/4 cup water on medium heat 5–10 minutes until they are tender and have released their sweet aroma.
4. Add rice, cabbage, and salt to pan and stir for a couple minutes.
5. Add water, cover, and bring to a boil.
6. When water is boiling, reduce heat and leave covered stirring occasionally.
7. When rice is almost cooked and almost all the water is absorbed, turn heat off.
8. Leave rice covered for another 10–15 minutes to allow it to steam the rest of the way to perfection.
9. Fluff rice with a large fork before serving.
| Grain | 1.3 |
| Vegetables | 0.8 |
