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Ingredientes
- 1 med onion peeled and sliced
- 1 clv garlic peeled and crushed
- 2 Tbsp. extra virgin olive oil
- 350 gm brown long grain rice
- 900 ml chicken stock warm salt freshly grnd black pepper
- 1 sm cauliflower cut into small florets
- 225 gm carrots peeled and finely diced
- 2 x leeks peeled and sliced
- 100 gm shelled peas
- 25 gm butter
- 100 gm cheddar cheese grated Tbsp. minced mint
- 1 Tbsp. minced fresh parsley grated parmesan cheese to serve
Direcciones
- Fry the onion and garlic in the oil over moderate heat for 2 min stirring once or possibly twice.
- Stir in the rice and cook for 1 minute.
- Pour on the warm stock add in salt and pepper and bring to the boil.
- Cover the pan lower the heat and simmer for 40 min.
- The rice should be just tender and have absorbed all the stock.
- While the rice is cooking steam the cauliflower carrots leeks and peas for about 10-12 min till they are almost tender.
- It is very important which they retain their crispness.
- Heat the butter in another pan and fry the vegetables stirring frequently for about 4 min till they are glazed but not brown.
- Stir the vegetables cheddar cheese and mint into the cooked rice.
- Garnish with the parsley and serve at once.
- Hand the Parmesan cheese separately.
- For a perfect accompaniment serve French bread slit through and spread with garlic butter then foil wrapped and crisped in a moderate oven for 15 min.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 481g | |
| Recipe makes 4 servings | |
| Calories 603 | |
| Calories from Fat 203 | 34% |
| Total Fat 23.16g | 29% |
| Saturated Fat 10.04g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 601mg | 25% |
| Potassium 742mg | 21% |
| Total Carbs 81.7g | 22% |
| Dietary Fiber 7.3g | 24% |
| Sugars 6.24g | 4% |
| Protein 17.6g | 28% |
