At home we alternate the white rice with the whole wheat. This last soil is prepared as I propose it today, broth and with vegetables. Today I have used to prepare it: onion, green pepper and leek; but it could have also incorporated carrot, broccoli or celery. The ideal is to use those remains that we have in the fridge.
This is a great harvest recipe. On the one hand, the rice is cooked with vegetable broth; on the other, I know sauté the vegetables with the minimum amount of oil possible. These can be flavored with a traditional or exotic spice to give it a different touch.
- 1 cup of rice
- 3-4 cups vegetable broth
- ½ onion
- 1 green pepper
- 1 small leek
- 20 raisins
- Extra virgin olive oil
- Sal Island
- Black pepper
- ½ teaspoon of Spices for tajine
- We cook the rice in the vegetable broth, following the manufacturer's instructions. After 15 minutes we will watch to be able to add more broth, if it remains dry
- Meanwhile, we chop the vegetables finely and fry them in a drizzle of oil until tender. Season with salt and pepper and season with the tajine spice preparation.
- When the rice is ready we divide it into two bowls. On the rice we place the vegetables, well drained and we add some raisins. We serve hot.