Tuesday, March 31, 2015

Whole Antipasti Rice

Whole Antipasti Rice is a delicious colorful healthy dish. After preparing the healthy Persian rice, I felt like making another plate of rice but a little different. So I prepared whole rice with antipasti vegetables made in the oven. It is a very tasty and colorful plate.
Whole Antipasti Rice


Ingredients
1 cup whole rice
2½ cups of water
Garlic, salt, pepper, oregano or thyme
Vegetables – 2 sliced zucchinis, 2 small sweet potatoes cut to small squares, red onion cut to eighths. You may use any vegetable that you like (mushrooms, beet, pumpkin,  eggplant, pepper, etc.)

Preparation
1.      Vegetables
Slice the vegetables, sprinkle some olive oil, salt, pepper and your preferred seasoning (it goes well with oregano, thyme, etc.). Bake for 40 minutes in 200 Celsius. Make sure you don’t burn the vegetables (especially the zucchinis) and if needed – take out the vegetables that are ready and keep baking until the rest are ready.

2.      Rice
While the vegetables are in the oven, cook the rice according to the instructions. I fry it for 2 minutes without oil, add water and cook for about 45 minutes until the water dissolve. Then, I add seasoning, steer, and cover for 10 minutes.

3. Serving
Serve the rice warm with the vegetables on top. You can reheat as necessary.


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