Vegan rice with peas and corn

Name: Vegan rice with peas and corn
Ingredients: 1 cup (200 g) long-grain rice; 1500 ml water; 1 teaspoon salt; 300 g frozen peas; 1000 ml water; 4 medium onions (600 g); 50 ml oil; 1 teaspoon Vegeta seasoning; 1/2 teaspoon ground pepper; 300 g canned corn; 1/2 teaspoon salt

Season - Vegan rice with peas and corn by Rebeca E. - Recipia

Vegan rice with peas and corn comes out with separate grains, well-softened onion and vegetables mixed into a simple vegan dish. I choose long-grain rice and make sure to drain it while it still holds its shape; I like seeing the whole grains among the peas and corn, not buried in a soft layer. Prep: 15 minutes. Cook: 34 minutes. Total time: 49 minutes. Serves: 4. About 480 kcal and 12 g protein per serving.

Ingredients

1 cup (200 g) long-grain rice
1500 ml water
1 teaspoon salt
300 g frozen peas
1000 ml water
4 medium onions (600 g)
50 ml oil
1 teaspoon Vegeta seasoning
1/2 teaspoon ground pepper
300 g canned corn
1/2 teaspoon salt

Preparation

1. Peel and finely chop the 4 onions. Drain the canned corn. 2. Cook the rice in 1500 ml water with 1 teaspoon of salt for 12 minutes, until tender but the grains are still whole. Drain it. 3. Cook the peas in 1000 ml water for 6 minutes, until tender, then drain them. 4. Heat the oil in a saucepan and sauté the onion for 8-10 minutes, until very soft. Sprinkle with Vegeta seasoning and pepper. 5. Add the rice and stir well over the heat. Add the peas and corn, then cook for another 5-6 minutes, stirring constantly, until everything is hot. Taste and adjust with 1/2 teaspoon of salt.

Notes

Long-grain rice holds its shape better than round-grain rice. If using fresh peas, boil them for a few minutes longer, until tender, and if the canned corn is salty, rinse it before draining. You can use canned peas, but add them only in the last few minutes so they don't get crushed. The dish keeps in the fridge for up to 3 days. Serve pickles alongside.