Rice with Sauteed Vegetables



1 red pepper cut into slices

1 yellow pepper cut into slices

1 pumpkin cut into thin slices

1 eggplant sliced squares

1 clove garlic, finely chopped

2 tablespoons olive oil

2-3 sticks of thyme

1 sprig rosemary

2 tablespoons butter

1 onion cut into slices

2 cups  Carolina rice

1/2 cup white wine

4 cups vegetable broth

Salt, pepper

Сhopped dill for serving


Heat olive oil in a nonstick skillet and saute the peppers and onion for 4-5 minutes to soften. Add the pumpkin, eggplant and continue to sauté for 3-4 minutes. Sprinkle with the chopped garlic. Add salt, pepper, the thyme, rosemary and remove from heat.

Put the butter in a nonstick skillet to melt and then put in the rice. Mix well and add the wine. Once the alcohol evaporates, pour the broth, stir well, lower the heat and сook slowly for 20-25 minutes, until the liquid is absorbed and rice become granular.Then mix the vegetables with rice, sprinkle with dill and serve.

Bon Appetit!

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