INGREDIENTS
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3 cups hot, cooked rice (your favorite variety)
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2 large carrots, shaved with a carrot peeler
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2 cups chopped, sweet bell pepper in a variety of colors
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2 cups fresh mushrooms
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6 spring onions, coarse chopped
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1 and 1/2 cups grape tomatoes
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1/4 cup extra virgin olive oil
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salt and pepper to taste
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1 Tablespoon fennel seeds
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1 teaspoon smoked or regular paprika
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1 teaspoon onion powder
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1/2 teaspoon garlic powder
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1/2 teaspoon curry powder
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thyme for garnish