Rice a la Provencale recipe
information
This is a useful recipe to serve with many main dishes as there is no need to cook separate vegetables.
ingredients
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
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.
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.
serving amount
serves 4
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more information
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