Extra hot fresh mozarella veggie rice
If Portugal and Italy had a vegetarian baby, Extra Hot Fresh Mozarella Veggie Rice would for sure be his name.
What's yummier than the yumminess of this recipe is that you don't have to create the universe all over again to make it. You can use left over white rice and create the most outstanding feast! But also you can cook your rice from scratch. And in less than 15 minutes, it will be ready.
So for this awesomeness of a dish you'll need:
2 cups of rice
4 cups of water
sliced leek
grated carrot
1/2 can of diced tomatoes seasoned with basil (you can also use fresh tomatoes diced with a sprinkle of basil leaves
oregano
olive oil
salt
pepper
fresh parsley
fresh mozzarella
dry chili (and lots of it!!! for extra spiciness)
1 - Cut thin slices of leek and grate half a carrot
2 - Drizzle your pot with a little bit of olive oil, drop the leek slices and let that gorgeous olive oil absorb the leek fragrance and flavor. Drop the grated carrot and mix it up! Season with a pinch of black pepper and salt. Mix it again.
3 - Add the rice and mix for 2 to 4 minutes at low temperature.
4 - Bring the diced tomatoes and the basil to the party. If you're using fresh tomatoes, 1 medium sized one is good enough. If you're using canned tomatoes, drop 1/3 to 1/2 of a small can. Season with some dry oregano.
5 - Add the water and let the rice boil and cook it for about 9 minutes. Don't let it dry. Taste it for flavor to see if you need to add any more seasoning.
6 - Once the rice is ready, plate it up. Thread half a fresh mozzarella cheese on top, add fresh parsley.
7 - To make dish gorgeous, delicious dish extra hot, season it with dry chili. And lots of it!
Enjoy! Give it a try!
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