Havadhulee rice with baby corn

Havadhulee rice is a colourful mixed rice of basmati with mushrooms, baby corn, green beans, leek and a splash of soy sauce. It makes a bright, satisfying meal on its own or alongside a curry.

Ingredients

• 2 cups basmati rice

• 4 dried mushrooms (optional)

• 1 tablespoon oil

• 1 teaspoon olive oil

• 1 garlic clove, crushed

• 1/2 teaspoon raw ginger, crushed

• 1 leek, chopped

• 1 small red capsicum, finely chopped

• 1 can of baby corn

• 1/4 cucumber, chopped

• 100 grams green beans

• 1 teaspoon soy sauce or oyster sauce

Method

1. Put the mushrooms in boiling water, cover and leave for 20 minutes.

2. Pour off the water, cut off the stems and slice the mushrooms.

3. Cook the rice for 12 minutes, then drain the water.

4. Put the green beans in boiling water too. After 3 minutes, take them out and pour off the water.

5. Heat the two kinds of oil together in a pan.

6. Add the ginger, garlic, leek and capsicum and mix.

7. After softening for 1 minute, add the mushrooms, cucumber, green beans and baby corn to the pan.

8. After 2 minutes, add the soy sauce, then add the rice and mix.