Vegetarian Rice With Toasted Nuts And Herbs Recipe

About this recipe

A delightful gluten-free dinner option featuring fragrant rice cooked in vegetable broth, sautéed vegetables, toasted nuts, and fresh parsley for a wholesome and satisfying meal.

Ingredients

• 25 g Parsley
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 250 g Zucchini Green
• 200 g Livyor Raw Sunflower Seeds
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 1 kg Akar Powder Salt
• 2 ltr Figaro Extra Light Olive Oil
• 125 g Mooz Butter Garlic & Herbes
• - Vegetable Stock Cubes

Instructions

1. 1. Rinse 1 cup of rice under cold water until the water runs clear.
2. 2. In a medium saucepan, bring 1 can (about 2 cups) of vegetable broth to a boil. Add 1/2 teaspoon of salt and the rinsed rice. Reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
3. 3. While the rice cooks, heat a dry skillet over medium heat. Add 1/4 cup of sunflower seeds and toast them for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from the skillet and set aside.
4. 4. In the same skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add 1/2 cup of diced bell peppers and 1/2 cup of diced zucchini. Sauté for 5-7 minutes until the vegetables are tender but still slightly crisp.
5. 5. Once the rice is cooked, fluff it with a fork and transfer it to a large mixing bowl. Add the sautéed vegetables, toasted sunflower seeds, and 1/4 cup of chopped fresh parsley.
6. 6. Gently toss everything together until well combined. Adjust seasoning with additional salt if needed.
7. 7. Serve warm as a wholesome and flavorful dinner option.