Rice with Stewed Vegetables

Risotto | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Rice with Stewed Vegetables

Ingredients

Long-Grain Rice - 8.8 oz
White Cabbage - 14.1 oz
Onion - 1 piece
Cauliflower - 12.3 oz
Courgette - 21.2 oz
Shelled pumpkin seeds - 1.8 oz
Soy Sauce - to taste
Apple Cider Vinegar - 3 tablespoons
Chopped Sage Leaves - to taste
Dill - 2 sprigs
Ground coriander - a pinch
Carrot - 10.6 oz
Salt - to taste
Ground Black Pepper - to taste
Passata Tomato Sauce - 4 tablespoons

Step by Step guide

Step 1

Rinse the rice thoroughly. Pour a little sunflower oil into the bottom of a pot (this is done to prevent the rice from sticking), and add salt. Pour the rice into the pot with the oil, add boiling water, apple cider vinegar, and salt, and cook on low heat until the water evaporates.

Step 2

Grate the carrot on a coarse grater. Finely chop the onion. Sauté the onion with the carrot until the carrot releases its orange juice. Add the tomato paste.

Step 3

Finely shred the white cabbage. Cut the cauliflower into medium-sized florets. Add everything to the pan with the onion and carrot. Stew on low heat until the cabbage is browned.

Step 4

Cut the zucchini into large cubes and add them to the vegetable mixture in the pan. Stew on low heat for 10 minutes.

Step 5

Add a little boiling water and soy sauce to the pan. Season with salt and pepper.

Step 6

When the water from the rice has evaporated, transfer it to a colander and rinse briefly with boiled water (this is also to prevent the rice from sticking). Return the rice to the pot and let it cool slightly without covering it.