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Magazine

Rice Casserole With Root Vegetables And Herbs

October 19, 2020 · 6 min read

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At Medovie, our mission is to help you to have a clear skin. Having a healthy skin starts with having a good diet, so today we show you this delicious recipe which will give you the nutrients your body needs, without the bad stuff. Try it at home and let us know if you liked it.

Rice contains plenty of fibers, minerals and vitamins.

In this dish, the vegetables are sautéed without fat, to avoid the use of hot oil, which is unhealthy. Olive oil is added only at serving time, so that you can enjoy its delicate and pronounced taste.

Ingredients:

2 cups of whole grain rice

2-3 of cups grated or diced vegetables: carrot, zucchini, onion, pumpkin, celery root, parsnip

About 3 cups of vegetable stock (or water)

1 cup of finely chopped fresh herbs: parsley, cilantro, dill, mint

Small bunch of chopped green spring onion.

To serve with:

1 cup of chopped tomatoes

Goat or sheep yoghurt

parsley for rice casserole recipe

Method:

Put the rice in a colander and rinse thoroughly under running water. Let dry in the colander for 5-10 min.

Place the vegetables in a wide sauté pan. Cook over medium-high heat for 5-7 minutes, stirring.

Add the rice and continue cooking for 2-3 minutes.

Add liquid (stock or water) to cover the contents of the pan, reduce the heat to very low, cover the pan and cook for 30 minutes.

Remove the lid and lay a kitchen towel over the surface of the pan. Cover again and leave for 10 minutes to let the towel absorb the steam.

Drizzle with olive oil & sprinkle the chopped fresh herbs and gently mix with a fork.

To serve: divide on to serving plates, scoop a tablespoon of yogurt and a tablespoon of the chopped tomato on top of each rice “pile”, and garnish with a  handful of spring onion

  • Note: this dish can be served hot or at room temperature.