Ingredients

1.5 cups Long-grain Basmati rice 1 pound Cremini mushrooms roughly chopped 1 pound White mushrooms roughly chopped 1 Bell pepper 2 Carrots medium size 2 Stalks of Celery 2 Onions chopped 4 cloves Garlic 2/5 cup Olive oil 1 teaspoon Curry powder Salt to taste Ground Black pepper to taste 1.5 cups Hot water

Instructions

1. Rinse the rice thoroughly.
2. Wash the mushrooms and slice them lengthwise.
3. Cut the onion into half-rings.
4. Cut the celery root into matchsticks.
5. Cut the carrot into matchsticks of similar size.
6. Cut the bell pepper into strips.
7. Slice the garlic into thin slices.
8. Heat 2 tbsp of Olive oil in a skillet over high heat. Sauté the mushrooms until the moisture evaporates. Season the mushrooms with salt and remove them from the skillet.

9. Pour the remaining oil into the skillet. Sauté the onion until it turns lightly golden.
10. Add the celery root and sauté for a couple of minutes.
11. Add the carrot and sauté for another couple of minutes.
12. Add the bell pepper and garlic, and sauté for one more minute.
13. Add the sautéed mushrooms back into the skillet and reduce the heat.
14. Add the rinsed rice and hot water to the skillet. Season with salt, black pepper, and curry powder. Bring it to a boil.

15. Reduce the heat, cover with a lid, and let the rice with mushrooms and vegetables cook for 15-20 minutes.

Enjoy your meal!