Stew with rice and vegetables is another great recipe that your household will love. The dish is very simple and quick enough to prepare, and I find it a great hot dish that vegetarians, vegans or fasting people will definitely appreciate. During the fasting period, such a stew can be a real lifesaver, since it is hearty and healthy.
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Ingredients:
Round rice - 1 cup
Bulb onion - 1 pc.
Carrots - 50 g
Bulgarian pepper - 1 pc.
Zucchini - 200 g
Eggplant - 1 pc.
Garlic - 1 clove
Tomato sauce - 2 tablespoons
Salt to taste
Ch.m. pepper - taste
Lean oil - 3 tablespoons
How to cook:
Prepare all the necessary foods from the list. Peel the onions, carrots and garlic. Rinse them under running water along with the rest of the vegetables. Boil water in a kettle.
Pour the refined vegetable oil into a preheated pan. Transfer chopped vegetables such as onions and carrots. Fry for a couple of minutes until soft.
Peel the bell peppers of seeds and stalks, cut the tails of the eggplant and zucchini. Cut all vegetables into approximately equal slices, transfer to the pan. Reduce the heat and simmer the vegetable mixture for 5 minutes.
Rinse the rice several times to clean water. Then add to vegetables, stir so that it is covered with oil. Sweat it for a minute or two.
Now pour in the hot water from the kettle, it should cover the rice by 1.5 centimeters. This will make the vegetables pop up - don't worry, everything will cook evenly.
As soon as the water in the pan boils, season with salt and pepper to taste, add your favorite tomato sauce and add chopped garlic. Cover with a lid, turn the heat down and simmer for 10 minutes, it is better to set the timer on the oven.
After the signal, gently mix vegetables with rice, taste for salt and pepper, cover and cook for another 5-7 minutes, until the cereal is fully cooked. Add a little more water if necessary.
Divide the finished vegetable stew with rice into portions and serve as a separate dish.
Enjoy!
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