Rice Stewed with Autumn Vegetables
⏳ Time
1 hour 30 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
Before serving, you can garnish with any fresh vegetables.
Ingredients
- Long-Grain Rice - 7.1 oz
- Orange Bell Peppers - 1 piece
- Pickled Chanterelles - 7.1 oz
- Onion - 1 head
- Carrot - 1 piece
- Courgette - 1 piece
- Marinated cherries - 10 pieces
- Butter - 2 tablespoons
- Vegetable Oil - 3 tablespoons
- Salt - to taste
Step by Step guide
Step 1
Rinse the rice and bring it to a boil, adding 1 tablespoon of vegetable oil and salt. Once it boils, reduce the heat and cook until done. Drain the water and let it sit covered.
Step 2
Remove the seeds from the pepper and cut it into small pieces.
Step 3
Cut the tomatoes and pour boiling water over them for 2 minutes. Drain the water.
Step 4
Clean the mushrooms and slice them.
Step 5
Chop the onion into cubes.
Step 6
Peel the carrot and julienne it.
Step 7
Cut the zucchini into strips.
Step 8
Sauté the peppers for no more than 5 minutes in a heated pan greased with oil. Transfer to a plate.
Step 9
Sauté the onion and carrot for 2 minutes, then add the mushrooms and cook for another 5 minutes.
Step 10
Add the zucchini and stew until the juice evaporates. Add salt.
Step 11
Add the peppers, tomatoes, and rice to the pan. Stir in a piece of butter. Hold for another 2 minutes and remove from heat.
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