Home

Rice a la Provencale

This is a useful recipe to serve with many main dishes as there is no need to cook separate vegetables.

ingredients

serves 4
225 g (8 oz) long-grain rice
600 ml (1 pt) water
2.5 g (1/2 tsp) salt
60 ml (4 tbsp) oil
25 g (1 oz) butter
2 onions, peeled and finely chopped
2 cloves garlic, crushed
salt and freshly ground black pepper
2 red peppers, seeded and blanched
4 courgettes, washed and thinly sliced
2.5 g (1/2 tsp) basil
60 ml (4 tbsp) white wine
8 tomatoes, skinned and chopped
7 g (1 tbsp) capers, chopped
2 hard-boiled eggs
8 green olives, stoned
15 g (2 tbsp) chopped parsley or chervil

method

1. Cook the rice in the water with the salt, by bringing the water to the boil, adding the rice and stirring to separate the grains.

2. Cover and simmer gently until the water has all been absorbed, which will take about 15 minutes.

3. Heat the oil and butter and cook the onions over a low heat for about 4 minutes. Add the garlic.

4. Dice the blanched peppers and add with the sliced courgettes, the basil and white wine.

5. Stir gently until 'cooked for about 5 minutes. Lastly stir in the tomatoes. Gently fold in the cooked rice and season well.

6. Add the chopped capers and turn into a heated serving dish.

7. Serve decorated with hard-boiled eggs, green olives and chopped herbs.

What did you think?

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved