Rice with vegetables Rice with celery and tomatoes is a very tasty, light and healthy dish! This recipe was found in a book with Italian recipes in the soup and risotto section. On the one hand, you get a thick aromatic soup, and on the other - something very reminiscent of risotto or paella. For the preparation of rice, it is better to take ripe tomatoes with thick dense flesh, the stalks of celery will give the dish a light crunch and a spicy, rich flavor. Cheese add to taste, it will give an acuity and viscidity to the dish. Rice with tomatoes and celery is best served slightly warm or very room temperature.
Ingredients:- Long grain rice 1 tbsp.
- Broth chicken 1 l
- Tomatoes 2 pcs.
- Celery stems 3 pcs.
- Onions 1 pc.
- Cheese Parmesan 200 g
- Olive oil 3 tbsp. l.
- Butter 30 g
- Pepper black ground 1 pinch
- Salt 1 pinch
- Step 1 To prepare the dish you need rice, chicken broth, tomatoes, onions, celery stems, parmesan cheese.
- Step 2 Tomatoes, onions and celery stems cut into cubes.
- Step 3 In a saucepan with a volume of at least 2 liters, heat up the cream and olive oil.
- Step 4 Then add the cut vegetables into the pan.
- Step 5 Cook all over low heat for 5 minutes, gently stirring.
- Step 6 Then add 1 cup of well washed rice and mix.
- Step 7 Pour the warmed chicken broth and cook everything over medium heat until the rice is ready or slightly less, as the rice will continue to swell and become soft during cooling.
- Step 8 Parmesan grate on fine grater.
- Step 9 When the rice is ready, add the cheese and black ground pepper - mix everything well.
- Step 10 Then add the salt to taste and let the dish cool to room temperature.
- Step 11 Serve at room temperature.