Rice with vegetables is a delicious and colorful vegetarian main course. It’s ready in just 30 minutes, naturally gluten-free, and perfect for a vegan diet.
It’s a wholesome dish that brings to the table all the freshness of seasonal ingredients. Let’s start cooking… Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 35 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Rice with Vegetables
- 1 cup Ribe rice
- 1 eggplant
- 1 bell pepper
- 2 carrots
- 1 Tropea red onion
- 1.8 oz Pecorino Romano (Grated)
Steps for Rice with Vegetables
First, focus on the vegetables: wash them carefully and cut them into small chunks so they cook evenly. Place them in a pan with a drizzle of extra virgin olive oil and add half a glass of water, which will help them become tender. Cover with the lid and let cook for about 30 minutes. You’ll know they are ready when you can easily pierce them with a fork. Only then add salt.
Meanwhile, put a pot on and cook the rice in plenty of salted water according to package instructions. Once cooked, drain it well and add it directly to the pan with the cooked vegetables, which will now be flavorful and fragrant.
To give it an extra touch, if you like, add the grated cheese and start sautéing for a few minutes over high heat. This step is to toss everything so the cheese melts well, binding the rice and the vegetables together.
Ready to be enjoyed. I hope you liked this quick recipe, see you next time. Enjoy your risotto, Giusi.
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