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Rice If I Were Vegetarian

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Rice If I Were Vegetarian


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Tempo de preparo

80 min(s)


4 servings

Janaína Rueda

  • Ingredients
  • Recipe
  • Vegetable broth: chopped carrots1 unit(s)
  • Large chopped onion1 unit(s)
  • celery stalk1 unit(s)
  • Chopped Cabbage1/3 unit(s)
  • Champignon200 g
  • Very Ripe Tomatoes, Chopped4 unit(s)
  • Extra Virgin Olive Oil30 ml
  • Water1 l
  • Salt10 g
  • Rice: olive oil30 ml
  • Okra, chopped into slices50 g
  • Chopped mushrooms50 g
  • Red onion, julienned25 g
  • Chopped white onion25 g
  • Minced garlic25 g
  • Agulinha rice cooked al dente with onion and garlic250 g
  • Palm50 g
  • Tomato50 g
  • Chopped Cabbage50 g
  • Tomato Extract50 g
  • Capers50 g
  • Pea50 g
  • Chili pepper50 g
  • Tapenade: Olives of good origin50 g
  • Sun-dried tomato (preferably homemade)50 g
  • Olive oil to taste
  • Vinegar to taste
  • Salt to taste
  • Finishing: vegetable broth to taste
  • Roasted boiled vegetables to taste
  • Chopped Parsley30 g
  • Chopped chives30 g
  • Olive oil30 ml
  • Tapenade to taste
  1. Preparation of broth: Heat the skillet. Put the oil and sauté the carrot, onion, celery and cabbage over high heat until browned.
  2. Use hot water to toast without burning, using the "drip and fry" technique (see chef Jefferson Rueda's tips)
  3. Once they are golden brown, add the tomato.
  4. Finally, add the mushrooms to taste.
  5. When the vegetables are browned, put them in the pressure cooker. Add water, salt, and cook for 15 minutes.
  6. Strain the broth and reduce for 10 minutes.
  7. I prepare rice: toast the okra in the hot oil with a little salt. Reserve.
  8. Toast the mushrooms in hot oil and a little salt. Reserve.
  9. In the olive oil, sauté the red onion, garlic and white onion using the "drip and fry" technique.
  10. Add the hearts of palm, tomato, tomato paste, cabbage, capers, toasted okra, peas, and season with salt and pepper.
  11. Add cooked rice and chili pepper.
  12. Preparation of tapenade: finely chop the olives and sun-dried tomatoes.
  13. Add the oil, vinegar and salt.
  14. Finishing: add the vegetable broth and pull the rice.
  15. Add the parsley, chives and oil. Mix.
  16. Assemble the dish and garnish with sautéed and blanched vegetables.
  17. Finish with the tapenade around the edges of the plate. * Give preference to organic vegetables in this recipe

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