International
Prep: 15 minutes | Cook: 35 minutes
6
Difficulty:
Low
Ingredients
- 4 medium, diced potatoes
- 2 cups rice
- 2 cups (carrots, peas, corn) mixed vegetables
- 1 medium, chopped onion
- 3 cloves garlic
- 3 tablespoons olive oil
- 4 cups vegetable broth
- to taste salt
- to taste black pepper
- 1/4 cup, chopped parsley
Método de Preparação
- Preheat oven to 400°F (200°C)
- Toss diced potatoes with olive oil, salt, and pepper
- Roast potatoes for 25-30 minutes until golden
- Meanwhile, sauté onion and garlic
- Add rice and toast for 2 minutes
- Add broth and cook rice for 18 minutes
- Add vegetables in the last 5 minutes
- Mix in roasted potatoes and parsley
- Add onion and garlic, chop 5 sec/speed 5
- Add oil, sauté 3 min/120°C/speed 1
- Add rice, toast 2 min/120°C/reverse/speed soft
- Add broth and vegetables, cook 18 min/100°C/reverse/speed soft
- Meanwhile, roast potatoes in oven
- Combine all ingredients in bowl
Tips
- Cut potatoes in uniform sizes for even cooking
- Rinse rice before cooking to remove excess starch
- Use fresh vegetables for better flavor
- Season at each step for better taste distribution
- Let rice rest for 5 minutes before serving
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Evaluation
Current assessment: 0.0 (0 votes)
Ingredients researched
- batatas
- arroz
- legumes
Nutritional table
| Calories | 320 |
| Protein | 6g |
| Carbohydrates | 58g |
| Fat | 8g |
| Fiber | 4g |
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