30 Sep Vegetable Rice
Vegetable Rice
Vegetable rice can be done in a number of ways, But I was intrigued by one of my favorite sautéing techniques:
If you like to eat vegetables, You will love this recipe too!
HOW TO MAKE VEGETABLE RICE
Combine vegetable stock with cold water and carrots in a skillet.
Put the pan over medium heat and add butter. Cook for 2 minutes, stirring occasionally, until foam subsides.
Turn heat to medium-low, and add onion, garlic, mushrooms, rice, grated carrot and grated fresh ginger.
Stir together the vegetables and the liquid in the pan until almost dissolved.
Now go back to the pan and add finely chopped asparagus.
Move the sauce to the edges of the pan, leaving most of the pan empty (to make it easier to work), and add bread crumbs. Stir to combine. Add a little of the broth mixture to cover it and return to medium heat. Cover and cook until mixture thickens, about 5 minutes. Mix in stock and sugar and cook.
Add oil to the pan and heat over a medium heat.
Place cabbage leaves and frozen peas in a pot. Stir to combine and bring to a boil.
Simmer until rice is almost cooked through, about 10 minutes.
Sprinkle salt and vinegar to taste.
Serve hot with grilled asparagus and grilled peaches.
Ingredients
- 1 cup vegetable stock
- 1/2 cup water
- 1/2 cup carrot, diced
- 1/4 cup butter
- 1/4 cup onion, chopped
- 1/4 cup garlic, chopped
- 1/4 cup mushrooms
- 1/2 cup rice, soaked and drained
- 1/2 cup fresh ginger, grated
- 1/4 cup asparagus, chopped
- 1/4 cup bread crumbs
- 1/4 cup stock
- 1/4 cup sugar
- 1/2 cup cooking oil
- 1/4 cup red cabbage leaves
- 1/2 cup frozen peas
- 2 tbsp Apple Cider Vinegar
- 1 tsp salt
Directions
STEP 1
Combine vegetable stock with cold water and carrots in a skillet.
STEP 2
Put the pan over medium heat and add butter. Cook for 2 minutes, stirring occasionally, until foam subsides.
STEP 3
Turn heat to medium-low, and add onion, garlic, mushrooms, rice, grated carrot and grated fresh ginger.
STEP 4
Stir together the vegetables and the liquid in the pan until almost dissolved.
STEP 5
Now go back to the pan and add finely chopped asparagus.
STEP 6
Move the sauce to the edges of the pan, leaving most of the pan empty (to make it easier to work), and add bread crumbs. Stir to combine. Add a little of the broth mixture to cover it and return to medium heat. Cover and cook until mixture thickens, about 5 minutes. Mix in stock and sugar and cook.
STEP 7
Add oil to the pan and heat over a medium heat.
STEP 8
Place cabbage leaves and frozen peas in a pot. Stir to combine and bring to a boil.
STEP 9
Simmer until rice is almost cooked through, about 10 minutes.
STEP 10
Sprinkle salt and vinegar to taste.
STEP 11
Serve hot with grilled asparagus and grilled peaches.
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