Pan of vegetables with rice

Name: Pan of vegetables with rice
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Long grain rice; 7-10 Tbsp Salt; 1 small green, yellow and red peppers; 200 g Carrots; 2 TABLESPOONS Olive oil; 1 (approx. 200 g) Courgette; 100 g Mung bean sprouts; 7-10 Tbsp Pepper; 1 collar Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Long grain rice
7-10 Tbsp Salt
1 small green, yellow and red peppers
200 g Carrots
2 TABLESPOONS Olive oil
1 (approx. 200 g) Courgette
100 g Mung bean sprouts
7-10 Tbsp Pepper
1 collar Parsley

Directions

1
Put rice into 300 ml boiling salted water and let it simmer for about 10 minutes. Clean, wash and cut the peppers into pieces. Peel and slice carrots. Cook the bell peppers and carrots in hot oil for about 10 minutes while stirring. Clean, wash and slice the zucchini. Add to the pan about 5 minutes before the end of the cooking time and fry them.
2
Wash the sprouts, drain and cook for about 2 minutes. Add rice to the pan and fold in. Season with salt and pepper. Wash parsley, dab dry and chop coarsely. Sprinkle over the pan-fried vegetables
3
Harness: Valkyrie