Rice with vegetables in sauce: a vegetarian recipe for winter

Very good to all! I’m back after many days without posting, but if you follow me on Instagram, you know that I have been traveling around Porto this past week and it has kept me disconnected from the blog (I take this opportunity to tell you that very soon there will be post about Porto in my travel blog and the video in my Instagram TV). The fact is that after so many days away from home, when I came back I didn’t have too many vegetables to cook. So today I have prepared one of those easy, cheap and healthy vegetarian recipes that also manage to be tasty with few ingredients: I am talking about this incredible rice with vegetables in sauce. 

touch of curry, a touch of cumin, a pinch of ginger… Autumn flavors that, combined in a homemade sauce,  they warm our bodies, our hands and embrace our palate until we cure the cold.

Ingredients

1/2 cup of long rice
2 cloves of garlic
1/2 vegetable stock cube + a cup of water , or: a cup of vegetable broth
1/3 cup of tomato sauce
1 onion
3 tablespoons of cooked chickpeas
100 gr of cooked peas
Optional: 40 gr smoked tofu
Bay leaf
Curry
Ginger powder
Cumin powder

Step by step

  1. In a pot, place a splash of olive oil and heat over medium heat.
  2. When is hot, add the two sliced garlic cloves and toast them on both sides.
  3. When they are toasted, add the half cup of long-grain rice and sauté for another minute.
  4. Next, add a cup of water and two bay leaves. Let it cook over medium-low heat, gently boiling.
  5. In a separate pan, sauté the chopped onion with olive oil and, when toasted, add the sliced tofu.
  6. < li>Toast for a few minutes and add the cooked peas and the 3 tablespoons of chickpeas, stir and sauté for 2 more minutes.

    We sauté the raw rice with the garlic and add the water, for another part we sauté the vegetables

    We sauté the uncooked rice with the garlic and add the water, on the other hand we sauté the vegetables

  7. Next, we add generous curry over all the vegetables, a touch of powdered ginger and two touches of cumin You can vary the amount of spices depending on the intensity and your taste (depending on the brand, some spices such as curry can be milder or more intense).
  8. Stir and toast for 2 minutes.< /li>
  9. Next, we take 1/3 cup of tomato sauce and fill the rest of the cup with water (or liquid broth, if you are not going to use a bouillon cube).
    We add curry, cumin and a pinch of ginger.

    We add curry, cumin and a pinch of ginger.< /p>

  10. Add the cup of tomato to the pan and, if you used water in the previous step, now is the time to add the 1/2 vegetable stock cube.< /li>
  11. Stir and leave at a gentle boil, until the pill is diluted and the water has been almost completely consumed, until there is a liquid deposit that serves as the base of the sauce for our sautéed.
  12. Finally, we mix the rice with the sautéed and serve very hot.
    Add the tomato, the broth and leave over medium-low heat.

    Add the tomato, the broth and leave over medium heat low.

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