“I like this recipe because it can be made in one pot, and with just about anything in the fridge. Feel free to experiment with ingredients and flavourings. Other than the ones listed here, I sometimes like to add turmeric and rosemary.”
Ingredients
2cupsarborio rice( basmati could substituted)
2cups sweet peppers (or just about any other vegetable you can think of, except potatoes and corn) or 2cups onions (or just about any other vegetable you can think of, except potatoes and corn) or 2cups mushrooms (or just about any other vegetable you can think of, except potatoes and corn) or 2cups zucchini (or just about any other vegetable you can think of, except potatoes and corn) or 2cupscarrots, chopped( or just about any other vegetable you can think of, except potatoes and corn)
1cup shrimp (optional) or 1cupchopped chicken(optional)
1tablespoon instant clear broth (flavour depends on your choice above) or 1bouillon cube
4cupshot water
1/4 cupwhite wine(optional)
1tablespoonoil
1/4 cupparmesan cheese
minced garlic
pepper
basil
oregano
fresh ground black pepper
Directions
Get a large, deep frying pan and heat oil.
Put rice into pan and fry for a couple minutes, then add 1 cup water and wine.
Stir occasionally, until water is nearly absorbed, then add another 1/2 cup water, stock cube, vegetables and shrimp or chicken, if using.
Repeat, stirring and adding water until rice is cooked.
This may take more or less than 4 cups, so taste occasionally and add water until you’re happy.
Add garlic and herbs in the last five minutes, to taste.
Spoon onto plates and sprinkle parmesan cheese over dish.
For Vegetarian do not use meat, seafood, or poultry.Do not use a broth made from these.
Reviews
“A vegetarian alternative would be to use crumbled dried bean curd sticks. They even look like chicken!”
