Low in cost, tasty, simple and so humble, this one-pot vegan rice dish is the best comfort food to prepare this time of the year. Loaded with vitamins from cabbage and carrots, and so easy to make that no cooking experience is needed, this is the recipe that measurements just don’t matter. What are you waiting for?
Hands on: 10 minutes
Cooking time: 30 minutes
4 tablespoons olive oil
½ cabbage (chopped into thin strips)
1 onion (finely chopped)
2 spring onions (finely chopped)
1 leek (the white part finely chopped)
3 carrots (finely chopped)
2 garlic cloves (finely chopped)
2 celery stalks (finely chopped)
500gr (17,6oz) tomato sauce
230gr (8,1 oz) long-grain rice
1lt (33,8 fl.oz) hot water
How to do it
Place a pot over medium-high heat and add the olive oil.
When hot sauté the onions, the spring onions, the garlic cloves, the leek and the carrots for 5 minutes.
Then add the cabbage and the celery. Stir well until the cabbage loses most of its moisture.
After 10 minutes add the tomato sauce and the sugar.
Season with salt and pepper.
Add the rice and the hot water.
Simmer in low temperature for about 30 minutes (until rice is cooked).
Serve with grated Gruyere cheese or Parmesan or Pecorino.
Do not forget to stir once or twice (during the simmering process), so that your rice doesn’t stick to the pot. Add some hot water if needed.