Rice with vegetables

4 servings

15 minutes

Rice with vegetables is a harmony of flavors and textures embodied in a simple yet exquisite dish. This recipe has roots in European cuisine, where natural ingredients and their combinations are valued. The light sweetness of bell peppers, the softness of eggplants, and the richness of onions beautifully complement the airy grains of long-grain rice. The broth adds depth to the dish, while the finishing touch of grated cheese makes it even richer and more appetizing. Rice with vegetables is versatile: it can be a standalone dish, a light side, or part of a festive table. It is perfect for those seeking a balanced combination of simplicity and sophistication, and its vibrant colors add a touch of joy to any meal.

Energy value per serving

• Calories: 490
• Proteins: 9.4g
• Fats: 22.3g
• Carbohydrates: 60.2g

Ingredients

• Long grain rice: 1.5 glass
• Onion: 1 head
• Sweet pepper: 1 pc
• Eggplants: 1 pc
• Bouillon cube: 2 pc
• Water: 3 glass
• Cheese: 50 g
• Vegetable oil: 4 tbsp

Cooking steps

1. Fry washed and dried rice in odorless vegetable oil until translucent. Add finely chopped onion, bell pepper, and eggplant, and fry. Pour in hot chicken broth from cubes. Cover and simmer for about 15 minutes.

   Required ingredients:

   • Long grain rice: 1.5 glass
   • Vegetable oil: 4 tablespoons
   • Onion: 1 head
   • Sweet pepper: 1 piece
   • Eggplants: 1 piece
   • Bouillon cube: 2 pieces
   • Water: 3 glasss

2. When the rice is ready, add spices to taste and sprinkle with grated cheese.

   Required ingredients:

   • Cheese: 50 g