Red rice with garlic and vegetables

Healthy whole grain red rice. Keeps its color after cooking. 1 part rice to 3 parts water or stock. Not for this recipe since the veggies are cooked with the rice and have a water content so use 20 % less water or stock. More can be added if needed.

1/2 c. red rice,
3 piece whole dry chillies,
1/4 c. sunflower seeds,
1/2 c. olilves
2 oz. shallots,
2 oz. celery,
4 oz. carrots,
4 garlic cloves,
3 oz. green pepper,
2-3 T. olive oil,
1 tsp. dried or fresh thyme,
1 tsp. sea salt, 1/4,
tsp. black pepper,
1 & 1/4 c. water or stock