Wild rice with vegetables

1. Rinse the rice and soak it in cold water for 15 minutes.
2. Scald tomatoes, peel and remove seeds. Cut the pulp into cubes (the French call it concasse). Peel the onion and garlic and cut into cubes (onion is quite small, garlic is very small). Cut the zucchini into circles, and the carrots into cubes (about like onions).
3. In a thick-walled saucepan (cauldron, duck-goose), heat the oil well. Add the onion and turmeric, stir and simmer under the lid for 1-2 minutes (see that the onion does not burn).
4. Add garlic, cumin, coriander and poppy seeds to the onion. Stir and hold a little under the lid to warm up well (garlic should not turn brown, otherwise it will be bitter). Add salt to taste.
5. Drain the rice with water. Add the rice to the pot with onion, garlic and spices. Stir and simmer-fry until transparent.
5. Add broth (water) and bay leaf. Add salt to taste. Reduce the heat to medium or low and cook with a lid for 7-10 minutes.
6. Add carrots, zucchini and tomatoes. Add salt to taste. Spread evenly on top (do not mix). Cook (simmer) under the lid for another 10 minutes. Let stand a little under the lid, stir, scatter on plates. When serving, sprinkle with coconut shavings.
Enjoy!