Brown Rice With Crisp Vegetables Recipe

• 1 med onion peeled and sliced
• 1 clv garlic peeled and crushed
• 2 Tbsp. extra virgin olive oil
• 350 gm brown long grain rice
• 900 ml chicken stock warm salt freshly grnd black pepper
• 1 sm cauliflower cut into small florets
• 225 gm carrots peeled and finely diced
• 2 x leeks peeled and sliced
• 100 gm shelled peas
• 25 gm butter
• 100 gm cheddar cheese grated Tbsp. minced mint
• 1 Tbsp. minced fresh parsley grated parmesan cheese to serve

1. Fry the onion and garlic in the oil over moderate heat for 2 min stirring once or possibly twice.
2. Stir in the rice and cook for 1 minute.
3. Pour on the warm stock add in salt and pepper and bring to the boil.
4. Cover the pan lower the heat and simmer for 40 min.
5. The rice should be just tender and have absorbed all the stock.
6. While the rice is cooking steam the cauliflower carrots leeks and peas for about 10-12 min till they are almost tender.
7. It is very important which they retain their crispness.
8. Heat the butter in another pan and fry the vegetables stirring frequently for about 4 min till they are glazed but not brown.
9. Stir the vegetables cheddar cheese and mint into the cooked rice.
10. Garnish with the parsley and serve at once.
11. Hand the Parmesan cheese separately.
12. For a perfect accompaniment serve French bread slit through and spread with garlic butter then foil wrapped and crisped in a moderate oven for 15 min.
13. Serves 4

onion, garlic, extra virgin olive oil, rice, cauliflower, carrots, leeks, peas, butter, cheddar cheese, parsley

Taken from cookeatshare.com/recipes/brown-rice-with-crisp-vegetables-93782 (may not work)