Ingredients

2 cups (500 ml) White rice
3 cups (750 ml) boiling Water
½ tsp (2,5 ml) salt
1 Tbsp (15 ml) Oil
½ medium onion, chopped
1 tsp (5 ml) minced Garlic
1 Tbsp (15 ml) Seven Colours Grill Seasoning™
½ tsp (2,5 ml) Turmeric powder
1 cup (250 ml) finely grated Carrots
1 bunch Spinach, cleaned, veins removed, and chopped
¼ cup (62,5 ml) frozen Peas, defrosted

Method

Place the rice and water in a pot, add the salt and bring to a boil over medium-high heat. Simmer until the rice is cooked and water absorbed, about 30 minutes. Set aside.
In a large pan, heat the oil, add the onion and cook gently until translucent, about 5 minutes.
Add the garlic, Seven Colours Grill Seasoning™ and turmeric. Mix to combine.
Add the carrots and cook until soft, about 3 minutes.
Add the spinach and peas, and cook until the spinach is wilted and the peas are hot, about 5 minutes.
Add the cooked rice and mix.
Serve.