Brown rice with roasted veggies and chicken

Brown rice - 1 cup
Water - 2 cups

Olive oil
Salt
Pepper
Red chili flakes
Turmeric powder
Pumpkin - 1/4, peeled and deseeded
French beans - 15 or 16, ends trimmed
Frozen peas - 1 and 1/2 cup, thawed

Chicken breast - 1/2 cup, shredded
Coriander leaves - a few

Wash rice thoroughly in two or three changes of water. In a pressure cooker, add rice and water. Add 1/2 tsp salt and a drop of oil. Cover. Cook until soft and the water has evaporated. Keep aside.

Clean vegetables. Dice pumpkin. Slice french beans into 1 inch pieces. Place pumpkin and french beans in a baking tray. Drizzle 1 tsp oil. Add a pinch of turmeric powder, 1/2 tsp pepper, 1/2 tsp red chili flakes and 1 tsp salt. Toss so that the vegetables are evenly coated with oil and spices.

Preheat oven to 200C. Roast vegetables for 30 minutes. Every ten minutes, take tray out of oven and toss the vegetables. After 25 minutes, add peas in the tray along with the other vegetables. Add 1 tsp oil. Toss. Place back in oven to bake for the last 5 minutes.

In a separate baking pan, add shredded chicken, a pinch of turmeric powder, 1/4 tsp salt, 1/4 tsp pepper, and 1/2 tsp oil. Sprinkle a few red chili flakes. Bake for 20 minutes. Toss in between.

In a serving dish, add rice, roasted vegetables and chicken. Stir to mix well. Garnish with coriander.