Rice with vegetables

Description

The dish is prepared without unnecessary complications. As you'll see, there are quite a few ingredients. It may seem like a simple boiled rice with vegetables... But I must say, this is not an ordinary dish at all. It is so rich in flavors and aromas that it will drive any gourmet crazy. Yes, the cooking process isn't the easiest, but you absolutely must try it. The finished dish can now be served.

Instructions

1. 1

   Step 1

   In a small bowl, mix the ingredients for the marinade (olive oil, balsamic vinegar, minced garlic, brown sugar, soy sauce, mustard, and a little ground pepper).

2. 2

   Step 2

   Cut the mushrooms, bell pepper, zucchini, and onion into pieces about 2.5 cm in size. Leave the tomatoes whole. Place the vegetables in a cellophane bag and pour in the marinade. Close the bag and turn it over a couple of times to mix the vegetables with the marinade. Let them sit for 30 minutes at room temperature, turning the bag occasionally to redistribute the marinade.

3. 3

   Step 3

   While the vegetables are marinating, mix the rinsed rice, water, minced garlic, and salt in a saucepan. Cover with a lid and bring to a boil over high heat. Once boiling, reduce the heat to the lowest setting and let the rice cook for 15 minutes. Turn off the heat and let the rice rest for another 5 minutes.

4. 4

   Step 4

   While the rice is cooking, prepare the lemon and parsley mixture. Finely chop the parsley leaves. Grate the lemon zest, add the parsley and olive oil. When the rice has cooled slightly, add this mixture to it and mix well.

5. 5

   Step 5

   Place the marinated vegetables onto the baking sheet. If they don't fit in a single layer, use two baking sheets to avoid overcrowding. Roast the vegetables at 200 degrees for 10 minutes, until the edges are browned. Keep an eye on them to prevent burning, and turn them occasionally.

6. 6

   Step 6

   For serving, place a portion of rice on the plate and top it with a heap of vegetables.