
Rice with Vegetables in Tabasco Sauce, Herbs, and Fried Bacon
⏳ Time
50 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
You can also add toasted sesame seeds along with the herbs (toast in a dry skillet until golden). How wonderful it is to create your own recipes! I hope you enjoy it.
Ingredients
- Rice - 3.5 oz
- Courgette - ½ piece
- Carrot - 1 piece
- Pickled Chanterelles - 12 pieces
- Semi-Smoked Sausage - 15 pieces
- Green peppercorns - 1 piece
- TABASCO® - 2 teaspoons
- Grated Ginger Root - ½ teaspoon
- Fresh basil leaves - to taste
- Butter - 1 tablespoon
- Safflower Oil - 3 tablespoons
- Parsley - to taste
- Scallions - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
First, boil the rice until cooked (I followed the instructions for packaged rice — 20 minutes).
Step 2
Now let's move on to the vegetables. Slice half a zucchini into rounds, then into 5 mm strips. Peel the carrot (I have two young, small ones) and cut it into thin strips, as well as the green pepper. Next, slice the mushrooms.
Step 3
Now for the bacon (I used raw smoked bacon). Cut each strip into 2 lengthwise and then into 4 equal pieces crosswise. Place it in a skillet and fry without oil. Once the bacon is browned and has a slight crust, transfer it to a separate plate. Do not wash the skillet afterward!
Step 4
Add a tablespoon of butter to the skillet, along with 4 tablespoons of sunflower or olive oil, as you prefer (increase the amount of oil if necessary).
Step 5
First, sauté the carrot for 30 seconds, then add the zucchini and mushrooms and fry for about 5 minutes. Add the sliced green pepper and fry for 2 minutes, then add the Tabasco sauce (you can add more depending on your spice preference), half a teaspoon of ginger, and a tablespoon of dried basil (again, adjust to your liking). Season with salt and pepper. Now cook this mixture for 8–10 minutes.
Step 6
Mix the cooked vegetables with the rice, then finely chop the parsley and green onion and add them to the finished dish. Stir well.
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