Rice with eggplants and bell peppers
Description
The dish is prepared without unnecessary complications. The cooking method for brown rice with vegetables differs from that of white rice, which cooks much faster. Brown rice needs to be cooked for 40 minutes and still remains firm. It has several advantages, including its fluffiness and high nutritional value—unpolished grains contain macro- and microelements, as well as vitamins. It's an indispensable product for healthy eating. The ready dish can be served at the table.
Instructions
- 1
Step 1
1. Prepare the ingredients. Wash the vegetables. Sort the rice, rinse it under running water. Pour over boiling water and cook for 20 minutes until half-cooked. Then drain in a colander.
- 2
Step 2
2. Coarsely chop the bell pepper and onion, and grate the carrot on a coarse or grater with large holes. Sauté the vegetables for a few minutes in oil.
- 3
Step 3
3. Peel the eggplant, cut into cubes, add to the vegetables and fry for a couple more minutes.
- 4
Step 4
4. Roughly chop the tomato, mince the garlic, and finely chop the herbs. Add to the partially cooked vegetables.
- 5
Step 5
5. Add the partially cooked rice. Mix. Season with salt, your favorite spices, black pepper, and dried dill. Pour in water just enough to cover the rice. Simmer over low heat for another 20 minutes.
- 6
Step 6
6. Fragrant and delicious rice with eggplants and bell peppers is ready. Enjoy!
- 7
Step 7
7.