A simple recipe for rice and vegetables casseroles and risotto is here.
Ingredients 2 1/2 cups (500g) white rice (preferably uncooked) 1 large broccoli head 1 large yellow onion, finely chopped 1 medium carrot, chopped 1/4 cup (140g) cooked white rice vinegar (or more to taste) 1/3 cup (30g) extra-virgin olive oil 1 tbsp extra-sharp cheddar cheese, shredded 1/8 cup (25ml) soy sauce (or other cooking spray) 1 tbsp sesame oil (or rice vinegar) Directions Place rice in a large pot.
Add onions and carrot and cook over medium heat for 1-2 minutes.
Add the rice vinegar and stir until it becomes slightly cloudy.
Add olive oil and stir well.
Add broccoli and cook for another 2 minutes.
Pour the rice mixture into a casserola dish.
Sprinkle with extra-vegetable oil and cook until the vegetables are soft, about 2-3 minutes.
Serve over rice and with the broccoli rinds, if desired.
Notes Recipe updated 20 January 2018