Confetti Rice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 190 g rice
- 400 ml vegetable stock
- 1 teaspoon salt
- 100 g carrot (s)
- 125 g zucchini
- 60 g onion (s), red
- 80 g corn (frozen)
- 60 g red pepper (s)
- 80 g peas (frozen)
- 2 tablespoon parsley, chopped
- 1 tablespoon thyme or marjoram
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Bring the rice in the broth with the garlic to a boil in a closed saucepan, then reduce the heat so that it just simmers.
- In the meantime, cut the carrots, zucchini, bell pepper and onion into very fine cubes. Add the carrots and onions to the rice after 10 minutes and simmer for 5 minutes. Then add the rest of the vegetables, take the saucepan off the stove and leave it covered for 5 minutes.
- Then stir everything well until it looks nice and colorful and sprinkle with the herbs. The confetti rice can be eaten alone, but also as an accompaniment to steamed fish or as a filling in pancakes or omelettes.
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