Rice with Vegetables II

To prepare this delicious vegetable and rice dish, we start by cleaning the mushrooms. It is important to choose fresh mushrooms, such as champignon or pleurotus, as they will give a pleasant taste to the dish. After cleaning them, we boil them for a few minutes in a pot of water and salt to soften them slightly and enhance their flavors. Once boiled, we remove them, let them cool, and chop them finely.

Meanwhile, we prepare the other ingredients. The onion is peeled and chopped finely, being careful not to cut our fingers. The zucchini is peeled, and the bell pepper is cut into small cubes, ensuring they are uniform for even cooking. The potatoes are peeled and cut into thin rounds so that they cook faster and absorb the flavors of the dish.

In a large skillet, we add two tablespoons of olive oil and let it heat. We add the onion and sauté it over medium heat, stirring constantly until it becomes translucent. Then, we add the chopped mushrooms, being careful not to overcrowd the pan so they brown evenly. It is important to stir occasionally to prevent them from sticking to the pan. The cooking time for the mushrooms can be about 10-15 minutes until they become tender and release their juices.

In the same skillet, we add the remaining two tablespoons of olive oil, then the zucchini and bell pepper. We mix well and let the vegetables cook for 5-7 minutes until they soften. When they are almost done, we add the rice, stirring well to combine with the vegetables. Then, we pour in 500 ml of vegetable broth and let it cook over medium heat until the liquid evaporates. At this stage, we add salt and pepper to taste, stirring everything to evenly distribute the spices.

In another pot, we start frying the potatoes in the two tablespoons of oil. They should become crispy and golden, which will add a pleasant texture to our dish.

After the potatoes are fried, we prepare a dish that can go in the oven. We place a first layer of potatoes, followed by the rice and vegetable mixture, and finish with another layer of potatoes. We make a few indentations in the rice with a spoon to allow the vegetable broth to penetrate well into the dish.

We place the dish in a preheated oven at 200 degrees Celsius and let it bake for about 20 minutes until all the ingredients are well integrated and have a light golden crust. Once the dish is ready, we let it cool for a few minutes before serving. This dish can be enjoyed as a side or as a main course, alongside pickles for a delicious contrast. Enjoy your meal!