Heat 1 teaspoon canola oil heat in a large saucepan, add the brown rice and saute briefly. Pour in the vegetable broth and season with a little salt.
Cook the rice covered over low heat for about 15 minutes.
Trim the cauliflower and divide into florets. Rinse the bell pepper, cut in half, remove seeds and ribs, and cut into small cubes.
Heat the remaining canola oil in a pan and fry the cauliflower, bell pepper and thawed peas. Add the fried cauliflower, bell pepper and peas to the rice, stir and cook for another 15 minutes over low heat until the rice has absorbed all the liquid.
Rinse the herbs, shake dry, pluck the leaves and finely chop. Stir the chopped herbs into the vegetable rice. Cut the sour cream butter in small pieces and mix into the vegetable rice.
Loosen the rice with a fork, season with iodized salt and a little ginger powder, and serve.