Medium

Carrot

unit

Cauliflower

Olive oil

tablespoons

Leek

Pepper

Rice

Salt

Shallot

Turnip

Thai rice with vegetables

<h5>20 min</h5><p>Cook 300 g of Thai rice.</p><p>You can also do this the day before, or even several days in advance.</p>

<h5>25 min</h5><p>Peel and wash: 3 carrots, 3 turnips, 3 leeks, ½ cauliflower and 1 shallot.</p>

<h5>10 min</h5><p>Cut the carrots and turnips into small pieces.</p>

<h5>10 min</h5><p>Cut the tops of the cauliflower.</p>

<h5>1 min</h5><p>In a large saucepan over medium heat pour 4 tablespoons of olive oil, as soon as the oil and hot add the shallot, salt, pepper and cook 1 minute.</p>

<h5>1 min</h5><p>Add the carrots, turnips and cauliflower.</p><p>Remix well, and don't salt now to prevent the vegetables from giving up too much water.</p>

<h5>7 min</h5><p>Cover and let cook for 7 minutes.</p><p>This is done like this, these vegetables first, as they take longer to cook than leeks, and these change color from "fresh" green to greenish, when overcooked.</p>

<h5>3 min</h5><p>At the end of this time, uncover and add the leeks, stir well and cook uncovered for 3 minutes.</p>

<h5>2 min</h5><p>At the end of this time, add the cooked rice, stir well, and cook for another 2 minutes, still uncovered.</p><p>Salt and pepper, check the seasoning.</p>

<p>Your vegetable Thai rice is ready.</p>

Medium

94 min

Accompaniment

Thai

Main course

Servings

6

Nutrition

/ per serving

Directions

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