Rice with curry and vegetables

PREELABORATION

• Brunoise the onions.
• Clean and chop the mushrooms.
• Peel and dice the carrot into 1cm dices.

ELABORATION

• Prepare the vegetable stock.
• Sauté the seasoning onion.
• Sautè the mushrooms.
• Steam the carrot and the peas al dente.
• In the pot we will cook the rice and add the onion, mushrooms, carrot and peas.
• Heat this garnish, add the rice and stir-fry.
• Add two and a half parts of stock per each part of rice. 
• Cook on the stove or in the oven for approximately 25 minutes and check the doneness before removing.
• Let it rest for some minutes before plating.