John Myers
Contents
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Ingredients
- 1 tbsp Olive oil
- 2 Onions
- 150 g Rice parboiled
- 2 Garlic cloves chopped
- 1 Tomato
- 1 Red pepper
- 1 Green pepper
- 100 ml White wine dry
- 100 ml Broth
- 150 ml Tomato juice
- 1 tbsp Tomato paste
- 0,5 tsp Chilli flakes
- 0,5 tsp Seasoned pepper
- 0,5 tsp Salt
- Chilli (cayenne pepper)
- 1 small bunch Chopped parsley
Instructions
- Halve the onions and cut into strips about 1 cm wide, finely chop the cloves of garlic. Free the tomato from the center wedge and cut into large pieces and cut the peppers into pieces of roughly the same size.
- Heat 1 tablespoons of oil and fry the onion strips until translucent. Add the rice and two more tablespoons of oil and let sizzle while stirring until the rice is soaked with oil and you can no longer see a white core.
- Now add the garlic for half a minute and then deglaze everything with the wine. Also add the tomatoes, peppers, broth, tomato juice, tomato paste, chilli flakes, pepper and salt and let it soak for about 20 minutes while stirring several times (so that nothing sticks).
- Add a little more broth if necessary. The vegetable rice shouldn't get too dry, but stay nice and juicy. Season with cayenne pepper and serve sprinkled with parsley. We like to have some raw onions with it, which I took over from a Balkan restaurant.
- A pan-fried lamb steak (or two) goes perfectly with the vegetable rice!
Nutrition
Serving: 100gCalories: 164kcalCarbohydrates: 22.5gProtein: 3.3gFat: 5.2g
