Vegetable rice

Name: Vegetable rice
Ingredients: 200 g long-grain rice; 1500 ml water; 1 teaspoon salt; 30 ml oil; 1 medium onion (150 g); 1 medium carrot (60 g); 1 medium bell pepper (150 g); 45 g cherry tomatoes (3); 1 teaspoon dried vegetables; 1/4 teaspoon ground pepper; 50 ml water; 15 g parsley

Season - Vegetable rice by Victoria I. - Recipia

Vegetable rice starts with rice cooked separately, then tossed in a pan with onion, carrot, bell pepper and cherry tomatoes. The grains stay soft but whole, with the vegetables visible throughout; the flavor is simple, with no heavy sauce. I chop the parsley finely so there aren't any big leaves among the grains. Prep: 15 minutes. Cook: 27 minutes. Total time: 42 minutes. Serves: 4. About 280 kcal and 6 g protein per serving.

Ingredients

200 g long-grain rice
1500 ml water
1 teaspoon salt
30 ml oil
1 medium onion (150 g)
1 medium carrot (60 g)
1 medium bell pepper (150 g)
45 g cherry tomatoes (3)
1 teaspoon dried vegetables
1/4 teaspoon ground pepper
50 ml water
15 g parsley

Preparation

1. Bring 1500 ml water to a boil with 1/2 teaspoon salt. Add the rice and cook for 15 minutes, until the grains are tender; drain well. 2. Finely chop the onion, and dice the carrot and bell pepper. Heat the oil in a pan and sauté the onion for 4 minutes, until translucent. 3. Add the carrot, bell pepper and cherry tomatoes cut in half. Cook the vegetables for 5 minutes, until they soften slightly. 4. Add the rice to the pan, then add the dried vegetables, 1/2 teaspoon salt, the pepper and 50 ml water. Stir and cook for 3 minutes, until the liquid is almost absorbed. Add the chopped parsley at the end.

Notes

In a covered container, the rice keeps in the fridge for up to 3 days; when you reheat it, add a tablespoon of water at a time so the grains don't dry out. Long-grain rice stays more separate than short-grain rice, which clumps more easily after mixing. If the cherry tomatoes are very ripe and release a lot of juice, add less water at the end, or the rice will turn soft. Cut the vegetables into similar-sized pieces, with the carrot a little smaller than the bell pepper, since it takes longer to soften. I time it to be ready just before serving, since the grains absorb more liquid as they sit. For a heartier version, you can add 100 g frozen peas along with the vegetables. You can replace the cherry tomatoes with 100 g ripe regular tomatoes, chopped. I serve it with a cucumber salad.

Frequently asked questions

Can I use basmati rice?

Yes. Cook it separately for 10-12 minutes, then drain it right away, since some varieties cook faster than regular rice.

Why does the rice stick together?

The grains can stick when too much starch remains on the surface. Rinse the cooked rice under cold water for 20-30 seconds and drain it well before mixing it with the vegetables.

Can I use frozen bell pepper?

Yes, use 100 g and cook it until the liquid it releases in the pan evaporates, then add the rice.