Mouthwatering Sri Lankan Vegetarian Breakfast Feast

Allergens

None (excluding allergies to any of the ingredients)

Ingredients

• 2 cups of red rice
• 4 cups of water
• Salt, to taste
• 1 cup of coconut milk
• 2 tablespoons of coconut oil
• 1 teaspoon of mustard seeds
• 1 teaspoon of cumin seeds
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of chili powder
• 1/2 cup of diced onions
• 1/4 cup of diced carrots
• 1/4 cup of diced bell peppers
• 1/4 cup of diced zucchini
• 1/4 cup of green peas
• 2 tablespoons of chopped coriander leaves

Instructions

1. Wash and soak the red rice for 30 minutes, then drain and set aside.
2. In a saucepan, bring water to a boil and add the soaked red rice along with salt to taste. Cook until the rice is tender and has absorbed all of the water. Set aside.
3. In another saucepan, heat coconut oil over medium heat. Add mustard seeds and cumin seeds, allowing them to sizzle for 1 2 minutes.
4. Add onions, carrots, bell peppers, zucchini, turmeric powder, chili powder, and green peas. Cook for 5 7 minutes or until vegetables are tender.
5. Gently fold in the cooked red rice and coconut milk into the vegetable mixture. Mix well and cook for another 3 4 minutes to allow flavors to meld.
6. Remove from heat, garnish with coriander leaves, and serve immediately.

Chef’s Insight

The delicate balance of spices in this Sri Lankan breakfast feast highlights the importance of using fresh and high-quality ingredients. This dish is not only flavorful but also offers a range of textures that make it an unforgettable culinary experience.

Notes

This dish can be easily scaled up or down depending on the number of servings needed.