At home we alternate the white rice with the whole wheat. This last soil is prepared as I propose it today, broth and with vegetables. Today I have used to prepare it: onion, green pepper and leek; but it could have also incorporated carrot, broccoli or celery. The ideal is to use those remains that we have in the fridge.
This is a great harvest recipe. On the one hand, the rice is cooked with vegetable broth; on the other, I know sauté the vegetables with the minimum amount of oil possible. These can be flavored with a traditional or exotic spice to give it a different touch.
Soupy brown rice with vegetables
The soupy brown rice that we prepare today is a great use recipe, as well as a restorative dish.
Author Maria
Recipe type: Hand
Rations: 2
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 cup of rice
- 3-4 cups vegetable broth
- ½ onion
- 1 green pepper
- 1 small leek
- 20 raisins
- Extra virgin olive oil
- Sal Island
- Black pepper
- ½ teaspoon of Spices for tajine
Music
- We cook the rice in the vegetable broth, following the manufacturer's instructions. After 15 minutes we will watch to be able to add more broth, if it remains dry
- Meanwhile, we chop the vegetables finely and fry them in a drizzle of oil until tender. Season with salt and pepper and season with the tajine spice preparation.
- When the rice is ready we divide it into two bowls. On the rice we place the vegetables, well drained and we add some raisins. We serve hot.
Nutritional information per serving
Calories: 350