A delicious and healthy recipe for whole grain rice cooked with a variety of vegetables
- 300 grams of whole grain rice
- 1 onion
- 1 carrot
- 150 grams of fresh peas
- 1 red bell pepper
- 1 green bell pepper
- 2 tomatoes
- 1 liter of vegetable broth
- 1 sprig of bay leaf
- 2 sprigs of chives
- 1 teaspoon of sweet paprika
- olive oil
- salt
Cut the vegetables. Peel and chop the onion. Peel and wash the carrot. Remove the seeds and ribs from the bell peppers and wash them. Wash, dry, and grate the tomatoes.
Prepare the sofrito. Saut the onion in a pot with 3 tablespoons of olive oil along with the bell peppers and carrot for 5 minutes. Add the tomato and continue cooking for another 5 minutes.
Shell the peas by opening the pods and pushing the beans out gently with your fingers. Add the paprika to the sofrito, stir, and add the rice and shelled peas; stir again.
Pour in the vegetable broth, add the washed bay leaf, season with salt, and cook for 40 minutes. Remove from heat and serve garnished with washed and dried chives.