Monday, 16 April 2018

Rice with vegetables, goat cheese and cashews

Today's recipe is perfect to cook the vegetables that remain in the fridge at the end of the week. We often use them to make creams, accompaniments of other main dishes or, as in this occasion, to make rice.

Ingredients for 2 people:
- 6 oz of rice pump
- 1/2 onion
- 1/4 red pepper
- 1/2 leek
- 1/2 can of cooked peas
- 1 handful of cashews
- 2 slices of goat cheese
- Vegetables broth
- Salt
- Olive oil

- Wash the vegetables and peel the leeks and onions.
- Cut them together with the red pepper into small squares.
- Drain the peas well.
- In a pan with a drizzle of olive oil, sauté the red pepper, onion and leek until soft.
- Add the peas and sauté a little more.
- Pour the rice and stir well to mix with the vegetables while sautéing a minute more.
- Incorporate the broth little by little to the rice until it is at its point.
- Add the cashews cut in half crosswise and mix well with the rice.
- Serve and place a slice of goat cheese over the rice.

Bon appétit!

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