Vegetarian Basmati Rice

In a medium sauce pan, heat the olive oil over high heat and add the chopped onion and minced garlic. Reduce to medium-high heat and cook until the onion starts to turn golden, shaking the pan once in a while (this will take about 10 minutes). Add the tomato and cook more 5 minutes, to release the juices, reducing to medium-low heat.

Add the green peas and shake the pan to coat. Add the zucchini, washed and cut in half lengthwise and then into small half-moons and finally in small pieces across (or chopped accordingly to your preference). Stir about 2 minutes and add the rice, previously washed and rinsed 3 times. Add the water, 2 or 3 cups depending how much water the tomatoes had released. You can keep adding water as it cooks if needed. Season with the herbes de Provence, fresh chopped parsley, turmeric and salt. Allow to cook over very low heat about 8 minutes, covered. Remove from heat and let it rest for about 5 minutes, covered. Serve right away.