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Pepper and potato wholegrain rice with Ras el Hanout

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Ingredients for 2 servings:

  • 1 cup of brown rice Express 15 minutes
  • 2 cups water
  • 1 large onion(s)
  • 1 clove(s) garlic
  • 1 bell pepper(s)
  • 1 large potato(s)
  • herbal salt
  • Ras el Hanout
  • 2 tbsp herbs to taste, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel the onion, garlic, and potatoes. Dice them along with the bell pepper. Place the vegetables, potatoes, rice, and spices in a pot, but not the herbs yet. Add the water, bring to a boil, and simmer for about 15 minutes, until everything is soft enough. Stir in the herbs, season to taste, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Pepper and potato wholegrain rice with Ras el Hanout