Recipes · International · en
Vegetable Rice with Roasted Potatoes
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Ingredients
What you need.
6
servings
- potatoes4 medium, diced
- rice2 cups
- mixed vegetables2 cups (carrots, peas, corn)
- onion1 medium, chopped
- garlic3 cloves
- olive oil3 tablespoons
- vegetable broth4 cups
- saltto taste
- black pepperto taste
- parsley1/4 cup, chopped
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Preparation
How to cook.
- Preheat oven to 400°F (200°C)
- Toss diced potatoes with olive oil, salt, and pepper
- Roast potatoes for 25-30 minutes until golden
- Meanwhile, sauté onion and garlic
- Add rice and toast for 2 minutes
- Add broth and cook rice for 18 minutes
- Add vegetables in the last 5 minutes
- Mix in roasted potatoes and parsley
- Add onion and garlic, chop 5 sec/speed 5
- Add oil, sauté 3 min/120°C/speed 1
- Add rice, toast 2 min/120°C/reverse/speed soft
- Add broth and vegetables, cook 18 min/100°C/reverse/speed soft
- Meanwhile, roast potatoes in oven
- Combine all ingredients in bowl
Tip — tap a step to mark it done
Notes from the chef
Tips.
- Cut potatoes in uniform sizes for even cooking
- Rinse rice before cooking to remove excess starch
- Use fresh vegetables for better flavor
- Season at each step for better taste distribution
- Let rice rest for 5 minutes before serving
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