It is difficult to imagine our summer diet without vegetables. In summer, they are the tastiest, juiciest, and most affordable. Moreover, in the summer you don’t want to cook hearty meat dishes at all, but dishes with vegetables always go with a bang.

Let’s prepare a bright dish of rice and young vegetables – carrots, peas, and cauliflower. This dish is great for vegetarians or fasting meals. And for avid meat lovers, such rice can be served with cutlets or chop.

Summary

Ingredients

• Water 1 tablespoon.
• Fresh green peas 0.5 tablespoon.
• Cauliflower 200 g
• Bulb onions 60 g
• Refined sunflower oil 50 ml
• Carrot 100 g
• Long grain rice 0.5 tablespoon.
• Salt 0.75 teaspoon
• Garlic 1 clove

Print Recipe Pin Recipe

Instructions

1. For work, we need rice, fresh peas, cauliflower, carrots, onions, garlic, salt, sunflower oil.
2. Peel the onion and garlic. Cut 60 grams of onion into cubes and 1 clove of garlic into small pieces. Fry vegetables in sunflower oil (50 ml) for 2-3 minutes.
3. Add peeled and thinly sliced ​​carrots (100 grams). Stir and simmer, stirring occasionally, for 4-5 minutes.
4. During this time, wash the cauliflower 200 grams, disassemble into small inflorescences (cut large inflorescences into 2-3 parts), boil in boiling water (1 glass) for 4-5 minutes.
5. Remove the cabbage from the pan and place it in the pan with the vegetables. Put the washed peas (1/2 cup) there. Cook, stirring occasionally, for 2-3 minutes.
6. In parallel, rinse 0.5 cups of rice in cold water, and then boil until half cooked. Rinse the prepared rice and put it with vegetables along with 50-75 ml of boiling cabbage broth (leftover from cooking cauliflower) or ordinary boiling water. Season with salt (0.75 teaspoons), stir, and cook covered over low heat for 15 minutes (until rice and vegetables are done).

   

7. The dish is ready to serve.

Enjoy your meal!