in Recipes

Colorful rice pan

updated

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Ingredients for 4 servings:

  • 1 cup rice
  • 2 cups water
  • 1 jar onion(s) (shell onions)
  • 1 eggplant(s)
  • 1 carrot(s)
  • 6 gherkins
  • 200 g soy sprouts, fresh
  • 500 ml tomato(s), chopped
  • 1 tsp oregano
  • 1 tsp vegetable broth, instant
  • ½ tsp mustard
  • oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Homemade, quick and colorful, also good as a side dish

Cook the rice as usual. Drain the pearl onions. Wash the sprouts and slice the cucumbers. Peel and finely chop the carrots and eggplant. Fry everything in a pan with a little oil until the carrots and eggplant are tender, then season with the granulated stock and oregano. Deglaze with the tomatoes, then stir in the cooked rice, stir in the mustard, season to taste, and serve. It goes well as a side dish with anything.

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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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