Refined rice pot

Ingredients for 4 servings:

• 225 g rice (long grain)
• 600 ml vegetable broth or chicken broth
• 1 tbsp olive oil
• 1 small onion(s), finely chopped
• 1 bell pepper(s), red, pitted and diced
• 85 g mushrooms, small, sliced
• 85 g peas (frozen, thawed)
• 1 can corn kernels
• 1 tbsp parsley, fresh, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious rice dish with vegetables

Bring the rice and broth to a boil in the pot, stirring constantly. Cover the pot and simmer over low heat for about 11-12 minutes. Meanwhile, heat the olive oil in a pan and fry the finely chopped onion until translucent. Add the bell pepper and mushrooms and fry for another 2-3 minutes. Stir in the peas and corn kernels—they should only be heated briefly. Remove the rice from the heat once it’s cooked. Fluff it with a fork. To serve, transfer the rice and vegetables to a baking dish. Mix everything gently, garnish the rice with the chopped parsley, and serve.