Rice with vegetables

We return to the routine of work and school and we return to cooking delicious hot dishes ideal for these days in which it is not cold yet, but in which the heat no longer hits hard. This recipe is proof that it is not necessary to use meat or fish to cook delicious rice. A rice with vegetables perfect for any day of the week that holds up very well in the microwave and is perfect for taking advantage of all the leftover vegetables that we have in the fridge.

Today we have used mushrooms, carrots, onions, green peppers and beans, but you can use your favorite vegetables or, as I said, the ones you have in the fridge and take advantage of what we have left in the fridge.

Ingredients

• 300 grams of rice
• 2 cloves of garlic
• 150 gr of mushrooms cut into slices
• 2 chopped onions
• 50 gr of green beans
• 1 green bell pepper chopped
• 3 carrots, chopped
• 1 glass of white wine
• 750 ml of vegetable broth
• 1 glass of white wine

Preparation

1. In a tall saucepan Efficient 20 cm, we heat the broth over low heat.
2. Peel and chop the garlic cloves and reserve.
3. Cut the mushrooms, onions and green pepper into brunoise (into the smallest squares possible). We do the same with the carrot and slice the beans. We booked.
4. Add the extra virgin olive oil to the low pan 22 cm Efficient bra.
5. When the oil is hot, sauté the garlic, onions, carrots and peppers over medium heat, stirring constantly until the vegetables are soft (about 5 minutes).
6. Add the beans and mushrooms, and let cook for about 10 minutes without stopping to move.
7. Season with salt and pepper and add the white wine and, without stopping to stir, let it reduce.
8. Now add the rice and stir well, frying for a couple of minutes. Add the broth and cook over high heat until it boils. Then lower the heat to medium and let it cook for about 15 minutes. When almost all the liquid has been consumed, cover and remove from heat. Let stand a few minutes and serve.



Preparation time: 30 minutes
Servings: 4
Difficulty: medium

Photographs and recipe by Loleta .