Rice with fried vegetables in a frying pan
3 servings
60 minutes
Rice with sautéed vegetables is a simple yet exquisite dish of European cuisine that combines the tender texture of rice with vibrant, crunchy vegetables. This dish can be seen as a variation of traditional risotto but is easy to prepare at home. The light aroma of sautéed vegetables, the sweetness of corn, and the freshness of herbs make it a versatile side dish or a standalone meal. It is especially popular among those who value healthy and balanced nutrition. Rice infused with butter gains softness and rich flavor, while the sautéed vegetables add an appetizing texture. It can be served as a main course or as an accompaniment to meat or fish, and its colorful appearance will enhance any table.
1
Heat the pan and pour olive oil for frying the vegetables.
- Olive oil: to taste
2
Chop and sauté the onion for 2 minutes over medium heat.
- Onion: 0.5 piece
3
Add diced carrots and sauté for 3 minutes.
- Carrot: 1 piece
4
Add peas and diced pepper, sauté for another 3 minutes.
- Canned green peas: 100 g
- Sweet pepper (capsicum): 0.5 piece
5
Add corn and greens, and sauté for another 2 minutes.
- Canned sweetcorn: 100 g
- Parsley: to taste
- Dill: to taste
6
Transfer to a separate container.
7
Rinse the rice until the water runs clear.
8
Fry the rice for 3 minutes in butter.
- Butter: to taste
9
Add salt and mix.
- Salt: to taste
10
Add hot water to the pan.
- Water: 2 glasss
11
Stir until the water boils.
12
Cover with a lid and cook on low heat for 13 minutes without stirring.
13
Turn off the heat and let the rice sit covered for 15 minutes.
14
Mix rice and vegetables.
