Finishing my current obsession with brown rice, this is an interesting little dish. It is quite tasty and very easy to prepare. Fresh basil is a must for this one.
Ingredients
1 tablespoon of vegetable oil (or olive oil)
1 onion, chopped
1 clove of garlic
250 g of brown rice
250 g tomatoes
Sea salt
Fresh black pepper
2 cups of vegetable stock
25 g of tasty cheese, grated
1 teaspoon of butter
Fresh basil, chopped
Method
1. Heat the oil in a fry pan and fry the chopped onion and sliced garlic.
2. Stir in the uncooked rice and cook until it is transparent (about 10 to 15 mins).
3. Skin the tomatoes by dipping them in boiling water for a moment. When you pull them out, you should be able to remove the skin.
4. Chop the tomatoes into small pieces and add to the pan.
5. Season with sea salt and pepper.
6. Add the vegetable stock, cover the pan (use a piece of foil if you don't have a lid that fits), and simmer for about 20 minutes. At the end, the rice should be cooked and all of the stock absorbed.
7. Stir in the cheese, butter and freshly chopped basil. Serve immediately.
1 tablespoon of vegetable oil (or olive oil)
1 onion, chopped
1 clove of garlic
250 g of brown rice
250 g tomatoes
Sea salt
Fresh black pepper
2 cups of vegetable stock
25 g of tasty cheese, grated
1 teaspoon of butter
Fresh basil, chopped
Method
1. Heat the oil in a fry pan and fry the chopped onion and sliced garlic.
3. Skin the tomatoes by dipping them in boiling water for a moment. When you pull them out, you should be able to remove the skin.
4. Chop the tomatoes into small pieces and add to the pan.
5. Season with sea salt and pepper.
6. Add the vegetable stock, cover the pan (use a piece of foil if you don't have a lid that fits), and simmer for about 20 minutes. At the end, the rice should be cooked and all of the stock absorbed.
7. Stir in the cheese, butter and freshly chopped basil. Serve immediately.
No comments:
Post a Comment