Recipe: Rice with Vegetables

Rice with Vegetables

Serves 2

Ingredients

Method

1 Pepper (Green Bell)

1 Leek

1 Carrot

6 Mushrooms (Chestnut)

5 Onions (Spring)

2 Garlic Cloves Finely Chopped

1 Onion

200 g Long Grain Rice

400 ml Water (Add some wine if preferred)

2 tbsp or 3 tbsp Olive Oil

1 tbsp Parsley (Fresh)

Chop the pepper into half a centimetre cubes, finely chop the leek, chop the carrot into small cubes, slice the spring onions finely and chop the mushrooms. All the vegetables should be a similar size (approximately half a centimetre )

Firstly fry the garlic in olive oil, then add the peppers and carrots, saute for 2 minutes then add the leek, mushrooms and spring onion and saute for a few minutes.

Add the rice to the pan and stir it into the vegetables so that it absorbs the olive oil, coating the rice.

Add the water and or wine, bring to the boil, turn the heat down to a simmer and put a lid on the pan and leave to cook without removing the lid for 15 minutes or until all the liquid has been absorbed.

Serve in a bowl sprinkled with parsley.