Rice with vegetables

Fluffy rice with sautéed seasonal vegetables.

Nutrients

For entire dish

Calories

427 kcal

Protein

7.8 g

Carbohydrates

73.9 g

Fat

11.1 g

Fiber

5.9 g

Ingredients

• White rice — 70 g
• Carrot — 60 g
• Bell pepper — 80 g
• Onion — 50 g
• Zucchini — 80 g
• Sunflower oil — 10 g
• Table salt — 3 g

Cooking instructions

1. Rinse the rice.
2. Grate the carrot.
3. Dice the pepper and zucchini.
4. Finely chop the onion.
5. Cook the rice in salted water (140 ml) for 12–15 minutes.
6. Drain any excess water.
7. Heat the oil.
8. Sauté the onion for 2–3 minutes.
9. Add the carrot and pepper.
10. Cook for 5 minutes.
11. Add the zucchini.
12. Cook for 4–5 minutes, until tender.
13. Season the vegetables with salt.
14. Fold the rice into the vegetables.
15. Heat through for 2 minutes.
16. Serve hot as a side or light dinner.