Brown rice with vegetables and piquillo mayonnaise
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 23 tags
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Recipe characteristics
Rice dish
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Brown rice dry 300 g
- Piquillo peppers 4, drained 80 g
- Mayonnaise shop-bought, made with pasteurised egg 80 g
- Green beans 150 g
- Broccoli small florets 150 g
- Spring Onion 120 g
- Garlic 2 cloves 6 g
- Green pepper trimmed 120 g
- Tomato grated 180 g
- Vegetable stock 1100 g
- Extra virgin olive oil 25 g
- Vinegar 5 g
- Parsley chopped 4 g
- Salt or to taste 1 g
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Method
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Chop the spring onion and garlic and dice the pepper. Soften in the oil for 8 minutes, add the grated tomato and cook for 5 minutes.
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Add the brown rice, hot stock and salt. Simmer gently for 25 minutes. Add the chopped green beans and continue for 8 minutes. Add the broccoli and cook for another 6–8 minutes until the rice is tender; check its pack’s cooking time.
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Blend the drained piquillo peppers with the mayonnaise and vinegar until smooth. Keep refrigerated until serving.
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Rest the rice off the heat for 3 minutes, divide between four plates and add the parsley. Serve all the sauce in four small portions alongside, without boiling it with the rice.
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