Rice with Vegetables "A la Paella" Recipe
Amazing, rich in color and taste, rice with vegetables and mushrooms. I wrote "A la", because I never give authentic names if the recipe and technology of preparing classic recipes are violated. For paella, you need special varieties of rice-arborio, bomba.
Servings 4
Cook Time 40 minutes
Ingredients
- 150 gram Rice
- 100 gram Champignons
- 1/2 pieces Onion
- 1/2 pieces Carrot
- 1/2 pieces Bulgarian pepper
- 2 cloves Garlic
- 100 gram Cauliflower
- 1 piece Tomato
- 6 pieces Cherry tomatoes
- 4 tablespoons vegetabe oil
- 1/2 piece Lemon
- Green Onion to taste
- 1 pinch Saffron
- 1 tablespoon Salt
- 250 ml Water
- Chile pepper to taste
Instructions
- Onions, carrots and peppers are washed, cleaned. I took two colors of pepper for beauty. Cut the vegetables into cubes.
- Fry the vegetables until soft in vegetable oil.
- Add the chopped mushrooms, mix. Fry for 5 minutes.
- Wash cauliflower, we disassemble into inflorescences, if ice cream, then you can not defrost. Put the cauliflower with the vegetables. Fry for 5 minutes.
- Add salt, fresh chili pepper or flakes. Add the garlic cut into slices and green onion rings. Mix it up.
- Scald the tomato, remove the skin, cut into cubes and put it with the vegetables, mix. Simmer for 2 minutes over medium heat.
- Take the rice, wash it. Evenly cover the top of the vegetables with rice.
- Pour boiling water or vegetable broth on top. Sprinkle with saffron. If you have saffron threads, I recommend that you soak them in warm water in advance. Bring to a boil and cook over low heat for 18 minutes. The rice should "gurgle" slightly.
- Rice should not be overcooked and become smudged. The finished rice is mixed with vegetables, and cherry tomatoes are inserted on top.
- Serve the dish immediately hot with lemon slices. Bon Appetit!!!