Vegetable Basmati Pilaf with Turmeric

Heat half of the butter in a pan and add the mushrooms. Once they release and reabsorb their water, add the boiled carrots and peas, season with a little salt, sauté for 2 more minutes, and remove from heat.

Add the remaining butter to the pot; add the rice and sauté for 5–10 minutes.

Mix turmeric into 1 cup of water and add it; then add the remaining water and salt. Stir, cover, and cook on low heat for 15 minutes.

Turn off the heat and let it rest for 15 minutes.

Combine the sautéed vegetables with the rice, mix gently, and serve.