In many homes we take advantage of the weekend to cook rice and enjoy it as a family. East soup rice with zucchini and mushrooms It is the last one we have prepared in Bezzia. A very juicy rice with a perfect broth proportion.
This rice is a great alternative to complete the weekly menu. Everyone will be able to enjoy it; is suitable for a vegan diet as it does not include any ingredient of animal origin. It is also very simple to prepare. You just have to take care of preparing a good base sauce.
Onion, pepper, zucchini and mushrooms are the base of this soup rice. A rice whose recipe you can adapt to take advantage of those vegetable remains that you have about to spoil at home. It will take you just over 30 minutes to prepare it, do you dare? And if you like the combination of rice and zucchini, do not hesitate to try this tajine rice.
Ingredients for 4
- 2-3 tablespoons of extra virgin olive oil
- 1 chopped onion
- 1 green bell pepper, minced
- 1/2 red bell pepper, chopped
- 1 zucchini, diced
- Sal Island
- Pepper
- 12 mushrooms, sliced
- 2 tablespoons of tomato sauce
- 1 cup of rice
- 3,5 cups of vegetable broth
- 1/3 teaspoon turmeric
Step by step
- Heat the oil in a saucepan and sauté the onion, peppers and zucchini for 10 minutes until tender.
- Then, season and add the chopped mushrooms. Sauté them until they have taken color.
- Then, add the fried tomato and mix.
- Then add the rice and cook for a couple of minutes before adding the boiling vegetable broth and turmeric.
- Mix the whole, cover the casserole and cook over medium-high heat for 6 minutes.
- Next, uncover the casserole and continue cooking the rice for another 10 minutes or until done.
- To finish, remove from the heat, cover it with a cloth and let it rest for a couple of minutes.
- Enjoy the rice with zucchini and mushrooms
