I don know why I don cook more often with rice because it is super versatile and some delicious dishes come out. Now that the course begins I have proposed to cook it more because it gives a lot of play and my husband loves. Ideal to put him in the Tupper. The other day without going any further I invented a recipe in a jiffy that was delicious. I did it with fish broth (bought already done) but if you do not have you can put water with herbs or spices or add half a broth you like you like. With relatively few ingredients we have a plate of rice with nutritious and complete eggplants that you know To glory. Adding the fish broth (it is always a success) was because I was going to accompany it with a few salmon loins, but as I say, you can add another type or even water. The amounts of the ingredients will depend on the number of diners. You will see how rich!
| 🚻 1 Diner | 🕘 30m | 🍵 Main | 🤯 Disturbance Prefactory |
| Ingredients for rice with eggplants: |
| 1 glass of rice (I put it on the basmati variety) 1 onion ½ orenjena 1 handful of peas 2 vessels of fish broth 1 teaspoon of food coloring or turmeric 1 pinch of salt (only if we do not add broth ) 1 pinch of parsley 1 tablespoon olive oil agua (if necessary) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients for rice with eggplants:
1. To prepare this rice with eggplants, first of all we chop the vegetables, the very finite onion and the eggplant in small cubes. We put to heat a little oil in a deep pan or casserole, and add the onion. When the onion is tender, we add the peas.
2. After a minute or add the eggplant in pieces, stir and let it do until we see that the eggplant is tender.
3. We then add the rice and a little salt to taste (eye, the broth already carries salt. I would only put salt if it cooked it with water. With the broth it is not necessary). Also parsley if we like it, and the food dye or turmeric (which is what I use to give color), and sauté everything.
4. Now we cover the rice with eggplants with the fish broth and let it cook over medium heat about 10-15 minutes, depending on the type of rice. My experience with Basmati is that you need less time. Closer to 10 than 15 minutes. In any case we monitor it. So that the broth does not evaporate too fast we cover the casserole and discover when there are a few minutes. If more liquid is needed we can add more broth or water, as we prefer.
5. When we see that rice with eggplants is at its point we remove it from heat and cover it with a cloth. We leave like this a few minutes before serving to finish evaporating the little liquid that may remain. This dish is ideal for a first or garrison. Very tasty and healthy. I can like it anymore! For more recipes with rice, visit my blog target = _blank re = NOFOLWMINs cooking! A hug 🙂
