Risotto With Vegetables


  • 400 g brown rice or call it
  • 50 g gluten or seitan strips
  • 2 ly half water
  • 2 tablespoons olive oil
  • 2 tablespoons curry
  • 2 tablespoons mustard seeds
  • 2 stalks of celery
  • 1 green pepper
  • ½ tza de tomates < / span> peeled and diced
  • 30 g of dried and hydrated tomatoes
  • Saffron
  • Salt and pepper to taste
  • Preparation

    Wash the rice very well and reserve, heat a wok or pot with a little oil, add the mustard and fry until it starts to jump, remove from the heat, add the curry and all the vegetables, add all the remaining water and the rice, cover and cook until all the water has evaporated, add the dried tomatoes, dissolve the saffron in a little warm water and add it to the rest of the preparation. If you need to add more water and stir from time to time until the rice is well cooked, remove from heat add the olive oil. Serve hot with very sharp gluten strips.

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