Recipes

Ingredients

• 1 cup basmati rice
• 2 cups water
• 2 shallots (or onions)
• 1 celery stalk
• 1 carrot
• 1 red bell pepper
• 1 zucchini
• 2 cloves garlic
• a splash of white wine
• vegetable seasoning (such as Vegeta)
• chives
• colorful peppercorns
• dill
• fresh parsley
• salt and oil as needed

Steps

1. Thoroughly wash and prepare all the vegetables: peel and finely chop the shallots, carrot, and celery.
2. Place a pot of water on the stove to heat, add salt, and once boiling, add the basmati rice to cook over low heat for about 20 minutes without a lid, then remove from the heat to let it absorb the remaining liquid.
3. Heat oil in a skillet and add the chopped shallots, carrot, and celery to sauté.
4. Cut the red bell pepper into strips and then cubes, and finely chop the zucchini and garlic.
5. Add the chopped bell pepper to the sautéed vegetables, and after a couple of minutes, add the zucchini and garlic.
6. Season the vegetables with salt, vegetable seasoning, chives, colorful peppercorns, and a little dill.
7. Pour in a little white wine and stir, letting the alcohol evaporate and the vegetables simmer briefly (so they remain about 60-70% cooked).
8. Drain the cooked basmati rice and rinse if necessary, then add it to the skillet with the vegetables.
9. Combine everything well and simmer for another minute or two for the flavors to blend, then remove from the heat.
10. Top with freshly chopped parsley and serve warm as a side dish with fish.