Boiled Rice with Corn, Carrots, Pumpkin, and Butter

Ingredients

• Salt to taste
• Bay leaf 1 piece
• Carrot 5 oz
• Canned Corn 5 oz
• Pumpkin 5 oz
• Onion 1 head
• Ground Dried Garlic 1 teaspoon
• Mixed Ground Peppers to taste
• Butter 5 oz
• Parboiled and wild rice blend 5 oz

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Drain the liquid from the canned corn and place it in the container where the rice will be cooked.

Step 3

Peel the pumpkin, wash it well under running water, cut it into small strips or cubes, and add it to the container with the corn.

Step 4

Peel the onion, wash it well under running water, cut it into small strips or cubes, and add it to the container with the corn and pumpkin.

Step 5

Peel the carrot, wash it well under running water, cut it into small strips or cubes, and add it to the container with the corn, pumpkin, and onion.

Step 6

Add salt to taste.

Step 7

Add 1 teaspoon of dried garlic to the prepared ingredients in the container.

Step 8

Add mixed ground peppers to taste.

Step 9

Mix all the ingredients in the container.

Step 10

Rinse the rice well with water and place it in the container on top of the prepared vegetables.

Step 11

Add 400 ml of water and 1 bay leaf to the pot. Cover with a lid, bring to a boil, and simmer until cooked for about 30 minutes.

Step 12

Add 150 grams of butter to the pot with the cooked rice, remove the bay leaf, and gently mix.