Adapt this recipe to make it vegetarian and in a rice cooker:

• Ignore the chicken part (unless you want to make chicken)
• In a rice cooker (at least 6c), in this order add:
  • Sliced butter (or non-dairy fat)
  • Turmeric and cumin
  • We also add Aleppo pepper and urfa biber for extra seasoning
  • Broth and rice (we use brown), salt and pepper
  • I add a can of chick peas
  • Cook like you would rice (just turn it on)
• Halfway through cooking rice, so like 20 min in, add a bunch of shredded carrots -- either pre-shredded or shred your own (or don't?)
• While that's cooking, cut up some lettuce and tomatoes, maybe olives if you have them
• Make the white sauce as instructed in the recipe
  • One hack I use here is to just put a handful of parsley in a bowl, add the other ingredients on top, then use a hand blender on the whole thing -- no chopping!
• Serve like a grain bowl/salad -- lettuce on bottom, some of the rice/chick pea mixture, olives and tomatoes, then white sauce