1. Firstly, prepare the vegetable broth. 2. For this, add 1 cube of'Maggi Vegetable stock with onion' to 3 cups of water. 3. Allow to boil until the cube has completely dissolved in the water. 4. Set aside. 5. Now, heat oil in a large heavy bottomed skillet. 6. Add in the chopped onions and garlic. 7. Saute on medium flame till golden brown. 8. Add mushrooms and continue to saute for 4 minutes. 9. Add vegetable broth and rice. 10. Stir once, bring to a boil. 11. Lower flame, partially cover and cook on medium flame till the broth has evaporated and rice is ready. 12. Garnish with parsley and serve with a dollop of low-fat yogurt and your favourite vegetarian curry for a memorable summer lunch. ---------------------------------------------------------------------------
Nutrition
Ingredients
