By Carol Song

• 1 tablespoon (15 ml) butter or ghee
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup (250 ml) EACH chopped cauliflower, broccoli, and fennel root
• 1½ cups (375 ml) brown basmati rice, rinsed and drained
• 2½ cups (625 ml) chicken or vegetable stock
• 1 tablespoon (15 ml) cumin seeds
• ¼ cup (50 ml) EACH diced sweet red and yellow peppers
• ½ tablespoon (7.5 ml) curry powder
• ½ teaspoon (2 ml) sea salt or to taste

Heat a medium saucepan over medium heat; add the butter or ghee, onion, and garlic and sauté for 2 minutes. Add the cauliflower, broccoli, and fennel and sauté for another 2 minutes. Add the rice, stock, and cumin and bring to a boil over high heat. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Stir in the red and yellow peppers, curry powder, and sea salt and let simmer for another 15 minutes. Remove from the heat and let sit for 10 minutes. Serve with a dollop of low-fat plain yogurt and chopped fresh cilantro sprinkled on top for garnish. Makes 4 to 6 servings.