Curry rice with vegetables
Risotto is simple rice with vegetables. However, the list of vegetables in the composition of risotto is quite limited. We’ve perfected this side dish and turned it into a true culinary work of art by adding broccoli, cauliflower, green beans, peas, corn, and mushrooms. Read the same recipe and fill yourself with sunshine thanks to the bright curry rice and the wonderful vitamin complex from so many different vegetables.
Curry rice with vegetables – ingredients
- Steamed rice – 1 cup.
- Carrot – 1 pc.
- Onion – 1 pc.
- Mushrooms – 8 pcs.
- Broccoli (frozen or fresh) – 150 g.
- Cauliflower (frozen or fresh) – 100 g.
- Beans (frozen) – 100 g.
- Peas (frozen) – 100 g.
- Canned corn – 100 g.
- Curry seasoning – on the tip of a knife.
- Olive oil or butter – 30 g.
- Salt pepper.
Curry rice with vegetables – cooking recipe
Wash the rice several times in cold water until the water runs clear. Boil it in a ratio of 1:2 with water over low heat. We salt and at the end of cooking, we add curry seasoning for a yellowish color and a special taste.
In another pan, we will stew all the vegetables in the following sequence:
First, peel the onion and carrot and cut them into small cubes. Fry a little in oil or butter until golden.
Next, wash the mushrooms and cut them into 4 or 6 parts. Add to the pan.
We add all the frozen vegetables (broccoli, cauliflower, beans, peas) to the rest of the vegetables that are already being prepared. Simmer for 20 minutes. on medium or low heat. Salt and pepper.
When the rice and vegetables are ready, combine them in one pan and mix lightly so that the vegetables do not turn into puree.
Place the finished dish on plates and enjoy!
