Directions
Step 1
Clean and chop all the vegetables. In a large non-stick pan (best if ceramic interior) sauté, on very low heat, the garlic and the onion in the oil until translucent; remove the garlic just before it gets gold. Add all the chopped vegetables, flavor them by quickly tossing, then add a cup of hot water, salt and pepper to taste, partially cover and let cook for about 10 minutes, we want the vegetables not fully cooked. Remove from the heat and keep warm.
Step 2
In a medium size non-stick pot put the rice and the frozen peas, cover with water, a few inches over, and bring to boil; lower the heat and cook for ¾ of the time on the rice box (about 10 minutes). Drain well and add the rice and peas to the vegetables, back on the stove to mix e let cook for the remaining time. If you need extra liquid to complete the cooking add a bit of hot water. Sprinkle with the fresh parsley and basil and serve.
Ingredients for four
- 1 cup Italian rice (Vialone Nano or Carnaroli, unwashed)
- 1 cup Hot water
- 3 tbsp. Extra Virgin Olive Oil
- 1Garlic clove (whole)
- ½ Red onion, finely chopped
- 1 cup Frozen peas
- 1 cup of each of the following vegetables (evenly chopped): Broccoli florets, zucchini, carrots, red and yellow bell peppers, asparagus (only the tender part)
- A handful of Italian parsley & basil, chopped
- Sea salt & pepper to taste
