Thaï rice with small vegetables

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 3 carrots
• 2 3 turnips
• 3 3 leeks
• 4 ½ cauliflower
• 5 1 shallot
• 6 4 tablespoons olive oil
• 7 300 g Thai rice
• 8 salt
• 9 pepper
• Total weight: 2,455 grams

Times:

Preparation	Cooking	Start to finish
1 hour 21 min.	13 min.	1 hour 34 min.

Step by step recipe

1	Cook 300 g Thai rice. This can be done beforehand, even several days before.
2	Peel and wash: 3 carrots, 3 turnips, 3 leeks, ½ cauliflower and 1 shallot.
3	Cut carrots and turnips into small pieces.
4	Chop leeks finely.
5	Chop shallot.
6	Cut cauliflower into florets.
7	Pour 4 tablespoons olive oil into a large pan on medium heat, as soon as oil is hot, add shallot, salt, pepper, and cook 1 minute.
8	Add carrots, turnips and cauliflower. Stir well, but do not salt at this stage to prevent vegetables from releasing too much water.
9	Cover and leave to cook 7 minutes. We put these vegetables in first, because they take longer to cook than leeks, and leeks became a dull green if overcooked.
10	After this time, remove lid and add leeks, mix well and cook uncovered for 3 minutes.
11	After this time add cooked rice, mix well and cook 2 more minutes, still uncovered. Salt, pepper, and check seasoning.
12	Your Thaï rice with small vegetables is ready.

Remarks

For success with this recipe, it's important that leeks stay a pretty green and are not overcooked, it's more attractive and tastier. That's why the lid is removed when they go in the pan as the last vegetables.
You can use a different kind of rice: apart from Thaï, there's Basmati, Italian, Camargue, etc.

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