Rice dish with soy

Rice with soy: a spring recipe with fresh greens and delicious flavors

Every spring, when nature comes back to life, I turn my attention to the kitchen, where fresh greens fill my heart with joy. Parsley and dill are the two herbs I never part with during this season. Whether I use them to enhance the flavor of dishes or to add a splash of color, they transform every plate into a celebration of taste. This vegan rice with soy recipe is packed with greens and is perfect for the whole family, leaving no room for refusals.

Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Number of servings: 4

Your ingredients for an unforgettable culinary experience:
- 1 cup of rice (preferably long-grain rice for a fluffier result)
- 50 g soy cubes (about a good handful)
- 5 cherry tomatoes (or 2 large tomatoes, peeled)
- 1 bell pepper (a handful of diced bell pepper, I usually use frozen bell pepper for added convenience)
- 1 small onion (finely chopped)
- 2 cloves of garlic (finely chopped)
- 2 teaspoons sweet paprika (for a rich flavor)
- Spices of your choice (I chose pork spice mixes, but you can experiment with your favorite spices)
- 50 ml oil (olive or sunflower)
- Salt, to taste
- Fresh parsley and dill (all finely chopped, to add a touch of freshness)

Recipe steps:

1. Preparing the soy: Start by bringing a pot of salted water to a boil. Add the soy cubes and a few sprigs of fresh parsley to infuse the flavor. Let them boil for about 20 minutes until they become soft.

2. Preparing the rice: In another pot, add the cleaned and rinsed rice. Cook it in salted water according to the package instructions until it becomes al dente. When ready, drain it well and rinse it with cold water to stop the cooking process.

3. Reheating the rice: Put the rice back in the pot, adding just one cup of water. Cover it and let it heat on low heat.

4. Adding the vegetables: Peel the tomatoes and dice them, then add them along with the diced bell pepper. Let everything simmer on low heat, stirring occasionally.

5. The onion and spices: Meanwhile, heat the oil in a pan. Add the finely chopped onion and sauté for 1 minute until it becomes translucent. Add the paprika and mix well to release the flavors, then pour the mixture over the rice.

6. Finalizing the dish: Once the soy cubes are cooked, drain them and gently press to remove excess water. Add them to the pot with rice, along with the finely chopped garlic. Season to taste and let everything cook for 1-2 minutes, stirring to avoid sticking.

7. Serving: Your dish should look like a delicious pilaf! Serve it hot, sprinkling fresh greens on top just before bringing it to the table. This dish pairs wonderfully with pickles or a fresh cabbage salad.

Helpful tip: If you want to add a touch of originality, you can add some olives or capers for a more intense flavor. You can also replace rice with quinoa or bulgur for a healthier option.

Nutritional information: This soy rice recipe is an excellent source of plant-based protein due to the soy and contains healthy carbohydrates from the rice. The greens add essential vitamins and minerals, making this dish not only delicious but also nutritious.

Frequently asked questions:
- Can this recipe be adapted for vegans? Absolutely! It is already a vegan recipe, perfect for vegans.
- What other vegetables can be added? You can experiment with carrots, zucchini, or peas, depending on your preferences.
- How is it stored? The dish can be stored in the refrigerator for up to 3 days and can be reheated without issues.

In conclusion, this rice with soy dish is more than just a simple recipe; it is an explosion of flavors and a tribute to spring. Try making it and bring a touch of joy to your table!