РИС С ОВОЩАМИ. КРАСИВО И ВКУСНО.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is higher in protein while bulgur is often less expensive.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth is fresher and can be more flavorful.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective substitute.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini can add similar texture with fewer calories, while cabbage is often less expensive.

Wash 300 grams of parboiled rice with cold water.

Put the rice in a pot and add water until it is about 1 centimeter above the rice level.

Bring the water to a boil.

Once boiling, reduce the heat to the lowest setting and cook for 15-20 minutes.

After cooking, check that the rice is not burnt and has not stuck together, then set it aside.

Chop onion and carrot into small pieces.

Prepare green peas and canned sweet corn (preferably use frozen or fresh peas).

Heat oil in a pan and prepare a simple omelet by cracking 2 eggs, mixing them, and cooking until scrambled.

Remove the omelet from the pan and set it aside.

In the same pan, add the chopped carrot and sauté for a short time.

Add the chopped onion to the pan with the carrot and sauté together.

Add the shrimp to the pan and sauté until they are cooked through, ensuring to evaporate any excess water.

Add the remaining chopped onion for garnish and flavor.

Mix in the frozen beans (if using) and canned corn, stirring everything together.

Add the green peas last to avoid overcooking them, and season with salt and pepper to taste.

Combine the cooked rice with the sautéed vegetables and shrimp in a large pot and mix well.

Let the dish cook on low heat for about 4 more minutes to blend the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary