Vegetable fried rice
Serves 6 #STARFineFoods Ingredients: 1 leek 1 onion 1 zucchini 2 medium carrots 1 green bell pepper 1 red bell pepper 1 garlic clove 4 cups of rice A dash of STAR Extra Virgin Olive Oil Salt and pepper A pinch of cloves A touch of fresh rosemary 1 bay leaf A handful of nuts Instructions:Sauté the leek, the onion and the garlic clove with a dash of extra virgin olive oil. When they are poached, add the carrots cut into slices and sauté for a few minutes.
Then add the green and red bell pepper (you can also use the yellow one, as it gives a lot of color to the dish) and, finally, the zucchini cut into slices. Keep stirring until the vegetables are cooked al dente. Add salt, pepper, a pinch of cloves, the handful of nuts and a touch of fresh rosemary.
Wash the rice to remove the starch and then cook it in salted water, at a ratio of twice as much water as rice and covered. Also add a sprig of bay leaf.
Once the rice is cooked, add it to the pan with the vegetables and stir well so that the flavors integrate (you can do this with the fire off or leave it at minimum so that the vegetables do not get cold).
Ingredients
- 1 leek
- 1 onion
- 1 zucchini
- 2 medium carrots
- 1 green bell pepper
- 1 red bell pepper
- 1 garlic clove
- 4 cups of rice
- A dash of STAR Extra Virgin Olive Oil
- Salt and pepper
- A pinch of cloves
- A touch of fresh rosemary
- 1 bay leaf
- A handful of nuts
Instructions
Sauté the leek, the onion and the garlic clove with a dash of extra virgin olive oil. When they are poached, add the carrots cut into slices and sauté for a few minutes.
Then add the green and red bell pepper (you can also use the yellow one, as it gives a lot of color to the dish) and, finally, the zucchini cut into slices. Keep stirring until the vegetables are cooked al dente. Add salt, pepper, a pinch of cloves, the handful of nuts and a touch of fresh rosemary.
Wash the rice to remove the starch and then cook it in salted water, at a ratio of twice as much water as rice and covered. Also add a sprig of bay leaf.
Once the rice is cooked, add it to the pan with the vegetables and stir well so that the flavors integrate (you can do this with the fire off or leave it at minimum so that the vegetables do not get cold).
Sauté the leek, the onion and the garlic clove with a dash of extra virgin olive oil. When they are poached, add the carrots cut into slices and sauté for a few minutes.
Then add the green and red bell pepper (you can also use the yellow one, as it gives a lot of color to the dish) and, finally, the zucchini cut into slices. Keep stirring until the vegetables are cooked al dente. Add salt, pepper, a pinch of cloves, the handful of nuts and a touch of fresh rosemary.
Wash the rice to remove the starch and then cook it in salted water, at a ratio of twice as much water as rice and covered. Also add a sprig of bay leaf.
Once the rice is cooked, add it to the pan with the vegetables and stir well so that the flavors integrate (you can do this with the fire off or leave it at minimum so that the vegetables do not get cold).
Total Time: 20 minutes
Serves: 6
