White rice is cooked to perfection with colorful vegetables! So light and delicious! Add some sweet corn if you wish or any other vegetables you like…
Serves: 5-6 Prep. time: 15′ Cooks in: 35′ Ready in: 50′
2 cups white rice for pilaf
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1 large red or yellow bell pepper, finely chopped
4 spring onions, finely chopped
1 carrot, coarsely grated
2 tbsp dill, finely chopped
1 tbsp parsley, finely chopped
5 cups vegetable stock
½ cup extra-virgin olive oil
½ tsp allspice, powder
½ tsp sugar
In a large frying pan heat oil on medium heat and cook onion for 3-4 minutes until nicely colored. Add peppers and cook for another 2-3 minutes.
Stir in rice until covered with oil. Add stock and when it comes to a boil, stir in spring onions and grated carrot. Simmer for 5 minutes.
Add herbs and sugar and season with salt and pepper. Half cover with lid and simmer for 10 minutes or until rice absorbs all liquid and is cooked.
Cover pan with a clean tea towel or kitchen paper and lid. Leave for 10 minutes. Then serve immediately.
Photo: Vangelis Paterakis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Ανοιξιάτικο ρύζι με λαχανικά