Three-Colour Brown Rice with Vegetables

Wholesome grains and vegetables for a light, healthy meal.

Ingredients:

Method:

1. Wash the broccoli and cut into small florets. Peel the carrots and dice into pieces no larger than approximately 1cm.
2. Bring a pot of water to the boil and add a little salt. Blanch the broccoli and carrots until cooked, then remove and drain.
3. Add a little salt and ground pepper to the eggs and beat well. Heat a wok, add vegetable oil and pour in the beaten eggs. Stir-fry quickly to form small pieces of scrambled egg, then remove and set aside.
4. Rinse the three-colour rice blend and place it in the inner pot. Add water up to the 2-cup Brown Rice water level mark.
5. Close the rice cooker, select the Brown Rice Fine Cook function and start cooking.
6. When cooking is complete, open the lid, fluff the rice and transfer it to a large bowl.
7. Add the broccoli, carrots and scrambled egg to the rice. Drizzle with a little sesame oil, mix well and serve.