Wash, rinse and drain the rice a couple of times prior to cooking or until the water runs clear; washing the rice will clear it of all the debris and remove starch so the rice does not get clumped together. In a deep sauté pan or a pot, add olive oil or canola oil and throw in a small teaspoon of cumin seeds. Let the seeds brown and then add minced garlic, ginger, green chilli and diced onions. Sauté until soft and then add chopped broccoli stalks and carrots. Add salt and pepper for flavour. Add rice and gently stir. Add double the amount of water to the rice and chopped fresh mint. Turn the heat to medium, cover the pan and keep an eye on it. Sometimes, water can boil over and in that case you might need to let out a bit of steam by shifting the lid slightly, but do not uncover. Peek in after 15 minutes to see where the rice is at and taste it to see if it is cooked. If you need to add a bit of water to it, do so incrementally. You do not want the rice to be mushy. I used this rice with my chickpea dish and accompanied it with Raita; it is a lovely combination- heart-warming, delicious and so healthy.
