Ingredients
- 2-1/2 cups (625 mL) vegetable stock or water
- 1/4 tsp (1 mL) each salt and pepper
- 1-1/3 cups (325 mL) basmati rice
- 1 sweet red pepper, diced
- 2 tbsp (25 mL) minced fresh parsley
Steps
- In saucepan, bring vegetable stock, salt and pepper to boil. Add rice and red pepper. Reduce heat, cover and simmer until liquid is absorbed, 15 minutes.
- Add fresh parsley; fluff with fork.
