1. HEAT A MEDIUM-SIZED SAUCEPAN OVER HIGH HEAT.

2. ADD RICE AND TOAST LIGHTLY, STIRRING CONSTANTLY.

3. ADD WATER, DEHYDRATED VEGETABLE FLAKES, SALT, PEPPER AND DRIED SPICES. (IF USING FRESH HERBS, DO NOT ADD THESE HERE - STIR IN AT THE END, WHEN FLUFFING RICE, TO AVOID LOSS OF FLAVOUR.)

4. ADD BELL PEPPER AND MUSHROOMS.

5. BOIL OVER MEDIUM-HIGH HEAT FOR ABOUT FIVE MINUTES, THEN ADD TOMATOES.

6. CONTINUE BOILING UNTIL WATER IS ALMOST GONE. WHEN ONLY OCCASIONAL BUBBLES RISE TO THE SURFACE, TURN HEAT TO LOW AND COVER POT.

7. STEAM GENTLY OVER LOW HEAT FOR 10 MINUTES, THEN TURN OFF HEAT, REMOVE POT TO COOL BURNER OR TRIVET, AND LEAVE COVERED TO ALLOW RICE TO STEAM FOR ANOTHER 10 TO 15 MINUTES.

8. UNCOVER POT AND FLUFF RICE GENTLY WITH FORK OR WITH A LARGE SERVING SPOON.

9. SERVE HOT AS A SIDE DISH OR VEGETARIAN ENTREE, OR SERVE COOL OR AT ROOM TEMPERATURE AS A RICE SALAD. IF SERVING AS A SIDE DISH, RICE PILAF WORKS WELL WITH GRILLED CHICKEN BREASTS, ROAST LAMB OR PORK CHOPS.