Ayurvedic summer rice dish with peppers, courgette and peas

• 2 cups light brown basmati rice
• 2 tbsp coconut oil, extra virgin, Amanprana
• 1 onion
• 1 cup red quinoa
• 1 red pepper
• 1 yellow pepper
• 1 small courgette
• 100 g peas
• 1 tsp balsamic vinegar
• 6 cups water

• ½ tsp cumin seeds
• ½ tsp mustard seeds
• 3 green cardamom pods
• ½ tsp curry powder
• 1 tsp turmeric
• 1 tsp thyme
• 1 tsp oregano
• 2 tbsp organic pesto or basil

Preparation of ayurvedic summer rice dish

1. Peel the onion. Wash the peppers and remove the seeds. Wash the courgette. Finely chop these ingredients.
2. Heat a little coconut oil in the frying pan and then fry mustard seeds, cumin seeds, the finely chopped vegetables and the peas until they begin to soften.
3. Add the water, rice and quinoa. Season with pepper, salt, cardamom, turmeric, curry powder, thyme and oregano.
4. Leave to simmer on low heat until done. Finish with the balsamic vinegar and organic pesto or basil.