This is one of those recipes in which you can use just about any vegetable, and the dish will turn out beautiful. The trick is to not over cook the rice as it will become sticky. Add water or stock as the rice cooks and stir occasionally. The vegetables will break down and add their juices to the rice, making for a delicious risotto for any occasion. This is a summer dish and can even be served at room temperature. It can also be served alongside your favourite meat or fish.
The only flavours in this dish are vegetables and some vegetable stock. This is one of those dishes where you let the vegetables speak for themselves.
Serve up with other fresh whole ingredients to make a colourful feast on your plate.
This will last in the fridge for up to a week and can also be frozen for a later day. If you are a chilli or spice fan, try adding some chilli powder or spices like cumin or garam masala to make the dish a little bit exotic. You can also cool the heat down by serving it up with a generous dollop of yoghurt on top or on the side.
Ingredients 1 onion
2 cloves of garlic
3 medium carrots
1 bunch of spinach
3 baby eggplants
2 cups of tomato puree
1 tablespoon of dried vegetable stock
1.5 cups of rice
Dice up all the vegetables.
Fry up onion, garlic and carrots on extra virgin olive oil.
Add the zucchini and eggplant and stir together until the vegetables are softened.
Add the rice and combine.
Add the purée and the vegetable stock. Stir together and add some water to cover the rice.
Add the spinach and stir through until wilted.
Stir together and heat on high then cook on low. Stir occasionally as the rice will stick to the bottom of the pot. If the rice starts to stick, add more water. When the rice is soft, turn the heat off and leave the lid on to cook in its own heat.