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Uncooked rice with vegetables

A dish that has become a favorite over the winter. Delicious, healthy, colorful and low-calorie!

Ingredients:

  • 2 tbsp. uncooked rice
  • 1 head of garlic
  • 3 onions
  • 2 sweet peppers
  • 1 can of canned corn
  • 300 grams of green beans (fresh or frozen)
  • 2 carrots
  • vegetable oil
  • spices: zira, curry, saffron, salt, black pepper

Cooking uncooked rice with vegetables:

Rice rinse and soak in water. Separate the garlic into slices, but do not peel the husks. Finely chop the onion, dice the carrot and pepper.

Heat the oil in a wok, add a teaspoon of zira and stir quickly. Add onions and carrots, saute for 5 minutes. Add sweet pepper, salt, add the rest of the spices (saffron or turmeric can be added to the curry for a richer color). Stir and simmer for another 5 minutes. Add the green beans, corn (with the juice from the can) and the raw garlic cloves. Simmer for a couple more minutes. Add rice, draining the water beforehand. Stir, pour in water (the water should be two fingers more than the contents), stew over low heat for about 40 minutes, until the rice is completely cooked and the water has evaporated.

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