Rice with stewed vegetables

Rice with stewed vegetables

Ingredients

• Long grain rice 250 g
• White cabbage400 g
• Onions 1 piece
• Cauliflower 350 g
• Zucchini600 g
• Peeled pumpkin seeds 50 g
• Soybeans to taste
• Apple cider vinegar 3 tablespoons
• Chopped parsley to taste
• Dill2 sprigs
• Ground coriander pinch
• Carrots 300 g
• Salt to taste
• Ground black pepper to taste
• Tomato paste 4 tablespoons

Directions

1. Rinse the rice thoroughly. Pour a little sunflower oil at the bottom of the pan (this is done so that the rice does not stick together), salt. Pour rice into a saucepan with oil, pour boiling water, add apple cider vinegar and salt and cook over low heat until the water boils away.
2. Three carrots on a coarse grater. Finely chop the onion. Saute the onions and carrots until the carrots give orange juice. Add tomato paste.
3. Finely chop the white cabbage. Cut the cauliflower into medium "heads". Pour everything into a pan with onions and carrots. Simmer over low heat until the cabbage is browned.
4. Cut the zucchini into large cubes and add to the vegetable mixture in a frying pan. Simmer over low heat for 10 minutes.
5. Add a little boiling water and soy sauce to the pan. Salt and pepper.
6. When the water boils out of the rice, put it in a colander and slightly wash it with boiled water (this is also so that the rice does not stick together). Return the rice to the pot and let it cool slightly without closing the lid.
7. We introduce pumpkin seeds and herbs into stewed vegetables and let it brew on the switched off burner in a frying pan under the lid for another 10 minutes.