Tanzanian Vegetable Rice
Recipe: #9083
April 18, 2013
Categories: Side Dishes, Rice, African, 5-Minute Prep, Gluten-Free, Low Cholesterol Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, more
"From: The Essential African Cookbook by Rosamund Grant. Serve with chicken or fish with a fresh relish Kachumbali."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (176 g)
- Calories 133.3
- Total Fat - 2.7 g
- Saturated Fat - 0.6 g
- Cholesterol - 0.9 mg
- Sodium - 376.7 mg
- Total Carbohydrate - 23.4 g
- Dietary Fiber - 3.1 g
- Sugars - 5.4 g
- Protein - 4.8 g
- Calcium - 41.3 mg
- Iron - 0.9 mg
- Vitamin C - 13.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Wash the rice in a sieve under cold water, then leave to drain about 15 minutes.
Step 2
Heat the oil in a large saucepan and fry the onion for a few minutes over a moderate heat until soft.
Step 3
Add the rice and stir-fry for about 10 minutes, taking care to keep stirring all the time so that the rice doesn’t stick to the pan.
Step 4
Add the garlic and the stock or water and stir well. Bring to the boil and cook over a high heat for 5 minutes, then reduce the heat, cover and cook the rice for 20 minutes.
Step 5
Scatter the corn over the rice, then spread the pepper on top and lastly sprinkle over the grated carrot.
Step 6
Cover tightly and steam over a low heat until the rice is cooked, then mix together with a fork and serve immediately.
Tips
No special items needed.
1 Reviews
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