Mom’s brown baked rice & vegetables dish

This dish is a dish , I learned from my mom. It is a quick & easy to make dish. You can use whatever vegetable you have in your fridge or pantry.

This is also tasty & healthy. I served it with baked chicken pieces. It is also great with a good veggie or bean burger, Home-made , of course! Try my spiced bean burger with this tasty meal! Yummy too! 😉

This is a vegetarian meal if you leave out the meat, vegan too! 😉

A tasty dinner: Healthy too!

A tasty mix of great veggies

 

Brown baked rice with red onions

Recipe: For 2 persons, with seconds

Ingredients:

** For the fried brown rice & red onions:

2 sachets of each 125 gr brown rice, that need 11 minutes of cooking / I used whole-grain brown rice from Lima.

2 fat red onions, peeled & cut into smaller wedges

black pepper

Maldon sea salt

a fruity Extra Virgin Olive Oil ( EVOO )

a good vegetable stock to cook the rice in

** For the vegetables mix:

250 gr of soy bean sprouts

250 gr of leeks, well washed, cleaned & cut into smaller rings ( white & green parts )

1 red bell pepper ( paprika ), washed, cleaned, seeds & white parts removed, cut into thinner strips

1 yellow bell pepper ( paprika ), washed, cleaned, seeds & white parts removed, cut into thinner strips

6 tablespoons of Heinz tomato ketchup

a good chicken stock or vegetable stock to cook the vegetables in / I used chicken stock because I ate this with baked chicken pieces

black pepper

Maldon sea salt

coconut oil/ baking margarine/ fruity EVOO

** To serve: baked organic chicken pieces, seasoned with chicken spices

Method:

1. First, cook your rice according to your packet instructions. I cooked my rice in a good vegetable stock for more flavour. After cooking, when the rice has been cooked through & swollen, drain well. Cut the sachets open & keep warm.

2. In the meantime, take a large cooking pot with fitting lid. I use my Creuset pot. Heat up on medium high. Add the fat that you are using, I used coconut oil & let it melt. When hot & sizzling, add chopped leeks & fry  for about 3 to 4 minutes. Add strips of yellow & red bell pepper. Stir often. Add some black pepper & some flakes of Maldon sea salt. Put the lid on & fry for about 5 minutes until the vegetables start to soften. Now, add the bean sprouts & stir often. Add the hot chicken or vegetable stock, just enough that the vegetables are submerged into the stock. I poured about 350 ml into the pot. Stir everything around & place the fitting lid on. Turn the heat up! Cook for about 5 to 7 minutes or until the vegetables are just cooked through. When they are nearly cooked, check the seasoning. The sauce will be reduced a bit & that is what you want. Now, add 6 tablespoons of Heinz tomato ketchup to the pot & stir well. Taste! It has to taste fab! Add some seasoning, if you need to. Turn the heat off & set aside to keep warm.

3. Take a large non-stick pan & heat up on high. Pour 2 tablespoons of fruity EVOO in it. When heated, add the red onion wedges. Fry until softened & nearly ready. Season with black pepper & sea salt.

Now, add the cooked & well-drained rice & place it into the hot pan. Add a bit extra oil to the pan. Fry the rice a bit until it is all very hot & all the rice has been fried a bit, for about 3 to 5 minutes.

Plate up & serve instantly! Enjoy, my friends! 😉

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