What I'm cooking and eating

Sunday, 5 November 2017

Vegetable rice

I nearly called this bottom-of-the-fridge rice, as it can be (I imagine) made with lots of different vegetables, depending on what wants used in your fridge.  I served this with bought chicken kievs (don't judge me - they are nice once in awhile), but I imagine it could be a meal in its own right if you added some cooked beans, or cheese or an egg, depending on whether you wanted it vegan or vegetarian.

2 tbs cooking oil
1.5 tsp asafoetida (only because I cba to chop an onion!  Use an onion instead if you prefer)
1 tsp dried garlic (or 1-2 cloves of fresh; again, I cba to prepare it!)
1 leek
1/2 small swede (rutabaga)
Handful Chantenay carrots
1 chilli pepper
1/2 cup long-grain rice
250 ml chicken stock (from a cube is fine if you don't have any home-made; obviously if you want this to be vegetarian or vegan, use vegetable stock or plain water - if the latter, up the seasoning a bit).

Cook the asafoetida in the oil for a few minutes - don't let it burn if you can help it - and then add the prepared vegetables.  Allow them to cook in their own steam for a bit, then add the rice and stock.  Bring to the boil, then turn down the heat to the minimum and leave to cook for 15 minutes.  It comes out quite different from a risotto, much more (in my opinion) of a side dish.

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