Rainbow rice and vegetables

Serve the summer flavour and colour with our yummy recipe

• INGREDIENTS:
• Quick-cooking Violet or Orange rice
  350 gr
• Garlic
  1 clove
• Courgette
  3
• Red pepper
  2
• aubergine
  1
• cherry tomatoes
  10
• extra virgin olive oil
  q.s.
• white wine
  q.s.

SERVES:
6

TIME:
40 minutes


DIRECTIONS:

Wash and clean vegetables.

Cut into small dice courgettes, peppers and aubergines and cut the tomatoes in half.

Add two tablespoon olive oil in a wok or in a non-stick pan and brown the garlic. Add vegetables to browned garlic, pour half-glass of water or wine and put the lid on the wok. Cook for 15’ stirring occasionally.

Put the rice in a pot full of water, without preheating it, and when it is boiling add salt. Cook for about 16/17’ checking the texture at will and then drained

When the vegetables are cooked, add salt and, if necessary, paprika and pepper.

Combine cooked rice with vegetables into a wok or non-stick pan and sautéed it for 1’. Season with extra virgin olive oil.