Rice Stewed with Autumn Vegetables

Ingredients

• Long-Grain Rice 5 oz
• Orange Bell Peppers 1 piece
• Pickled Chanterelles 5 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.