Rice with Stewed Vegetables
Risotto • European
Description
Rice with Stewed Vegetables
Ingredients
- Long-Grain Rice 10 oz
- White Cabbage 15 oz
- Onion 1 piece
- Cauliflower 10 oz
- Courgette 20 oz
- Shelled pumpkin seeds 0 oz
- Soy Sauce to taste
- Apple Cider Vinegar 3 tablespoons
- Chopped Sage Leaves to taste
- Dill 2 sprigs
- Ground coriander a pinch
- Carrot 10 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.
Step 7
Add the pumpkin seeds and herbs to the stewed vegetables and let it sit on the turned-off burner in the pan under a lid for another 10 minutes.
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