Vegetable Rice
Ingredients
- 300 gWhite rice (rinsed)
- 1 pcYellow onion (finely chopped)
- 2 pcCarrot (small diced)
- 1 pcLeek (thinly sliced)
- 150 gGreen peas (fresh or frozen)
- 40 gUnsalted butter (cold)
- 650 mlMineral water
- 1 pinchCaraway seeds
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcVegetable broth (crumbled)
Method
Glistening buttered rice studded with colorful, tender-crisp vegetables. The aroma of softened leeks and caraway seeds evokes traditional German family kitchens.
- 1
In a sauté pan, melt 20g of butter until foamy. Add the onion and carrots. Cook over medium heat until the onion is translucent and the carrot begins to soften.
- 2
Add the rice to the pan. Stir vigorously so that each grain is coated in fat. The rice should become shiny and slightly transparent at the edges.
- 3
Pour in the water. Add the crumbled vegetable bouillon cube, salt, pepper, and caraway. Bring to a boil, then lower the heat. Cover and simmer until the liquid is completely absorbed.
- 4
Five minutes before the rice is finished cooking, stir in the leeks and peas. They should steam on top of the rice to keep their bright color.
- 5
Turn off the heat. Add the remaining cold butter in small pieces. Fluff with a fork to separate the grains without crushing them. The rice should be supple and creamy.
Frequently asked questions
How do you get this dish right?
- The rice is done when small 'steam holes' appear on the surface.
- Do not stir the rice while simmering; it breaks the grains and releases too much starch.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat with a splash of water to restore moisture.
