In this dish, the vegetables are just barely cooked when they’re mixed with hot rice, enough to wilt and soften them a little without doing away with their fresh taste and texture. You can top it with cheese, or make a complete meal by adding some already cooked protein — canned garbanzos, for example, or shredded leftover chicken, though you may want to reheat that briefly first. Adding grated vegetables to Quick Lentils and Rice will also give you a meal in one dish.
Though I didn’t try it this time, grated fennel would probably be good in this dish, blending well with the tomatoes. Of course, you could just throw in some fennel seeds — or basil or oregano, or any other spice you like.
Up next: Gravenstein’s monster attacks, or the summer the apple tree went overboard.
- 1 cup uncooked white rice
- 1 tsp. butter
- 2 cups vegetable stock (or any clear soup, your choice)
- 1 carrot
- 1 zucchini
- 1 small red onion
- 1 medium radish
- About ½ cup cherry tomatoes, or one small regular tomato
- Shredded cheese (optional)
- Heat the stock to boiling point (use a bigger pot than you normally would, you’re going to be adding a lot to it).
- Carefully pour in the rice and reduce heat to low.
- Let the rice cook 20 minutes, or until it’s tender enough to eat and has absorbed all the stock.
- Meanwhile, peel and grate the carrot, and grate the zucchini and radish.
- Mince the onion.
- If you’re using cherry tomatoes, cut them into quarters, if a regular tomato, cut it into pieces about that size.
- When the rice is done, add the butter, let it melt, and stir it in.
- Add all the vegetables and stir in gently.
- Cover and let stand for 5-7 minutes. Vegetables will wilt slightly.
- Top with shredded cheese if you like.
