Rice stewed with autumn vegetables
8 servings
90 minutes
Rice stewed with autumn vegetables is a cozy and aromatic dish that combines the warm hues of fall. Inspired by Italian cuisine, it blends the softness of rice with the delicate flavors of stewed vegetables: juicy tomatoes, sweet peppers, fragrant mushrooms, and crunchy zucchini. A light sauté with butter gives the dish a velvety texture and enhances its flavor. It's an ideal option for an autumn dinner when you want something nourishing yet light to warm you up. The dish pairs excellently with parmesan or fresh herbs and can also stand alone as a vegetarian delicacy. Its history traces back to Mediterranean traditions where simple and natural ingredients transform into gastronomic pleasure.
1
Wash the rice and boil it, adding 1 tablespoon of vegetable oil and salt. Once it boils, reduce the heat and cook until done. Drain the water and let it sit covered.
- Long-grain rice: 200 g
- Vegetable oil: 3 tablespoons
- Salt: to taste
2
Remove the seeds from the pepper and cut it into small pieces.
- Red sweet pepper: 1 piece
3
Cut the tomatoes and pour boiling water over them for 2 minutes. Drain the water.
- Cherry tomatoes: 10 pieces
4
Clean the mushrooms and slice them.
- Button mushrooms: 200 g
5
Chop the onion into cubes.
- Onion: 1 head
6
Peel the carrot and cut it into strips.
- Carrot: 1 piece
7
Cut the zucchini into strips.
- Courgette: 1 piece
8
Fry the peppers for no more than 5 minutes in a heated, oiled pan. Transfer to a plate.
- Red sweet pepper: 1 piece
- Vegetable oil: 3 tablespoons
9
Fry the onion and carrot for 2 minutes, then add the mushrooms and cook for another 5 minutes.
- Onion: 1 head
- Carrot: 1 piece
- Button mushrooms: 200 g
10
Add zucchini, simmer until the juice evaporates. Add salt.
- Courgette: 1 piece
- Salt: to taste
11
Put bell pepper, tomatoes, and rice in the pan. Mix in a piece of butter. Hold for another 2 minutes and remove from heat.
- Red sweet pepper: 1 piece
- Cherry tomatoes: 10 pieces
- Long-grain rice: 200 g
- Butter: 2 tablespoons
