Herbed Rice with Vegetables

Instructions

1. Step 1

   Rinse the rice under cold running water until the draining water is mostly clear. Drain thoroughly.

   Ingredients used: 300.0 gr long-grain white rice

   Cookware: fine mesh sieve

2. Step 2

   Heat the olive oil in the saucepan over medium heat. Add the onion, carrot, and bell pepper, then cook until the onion softens.

   Timer: 6 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 150.0 gr Carrot, 30.0 ml Olive Oil, 150.0 gr Onion

   Cookware: saucepan, wooden spoon

3. Step 3

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: saucepan, wooden spoon

4. Step 4

   Stir in the drained rice and thyme. Cook over medium heat, stirring, until the rice is evenly coated and lightly toasted.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Dried Thyme

   Cookware: saucepan, wooden spoon

5. Step 5

   Pour in the vegetable stock and add the salt. Bring to a boil over high heat.

   Timer: 4 min (fixed)

   Ingredients used: 6.0 gr Salt, 600.0 ml Vegetable Stock

   Cookware: saucepan, wooden spoon

6. Step 6

   Cover the saucepan, reduce to low heat, and cook without stirring until most of the liquid is absorbed.

   Timer: 15 min (fixed)

   Cookware: saucepan

7. Step 7

   Scatter the frozen peas over the rice, cover again, and continue cooking over low heat until the peas are hot and the rice is tender.

   Timer: 5 min (fixed)

   Ingredients used: 120.0 gr Green Pea

   Cookware: saucepan

8. Step 8

   Remove the covered saucepan from the heat and let the rice rest.

   Timer: 10 min (fixed)

   Cookware: saucepan

9. Step 9

   Add the parsley, dill, lemon juice, and black pepper. Fluff gently with a fork and serve.

   Ingredients used: 1.0 gr Black Pepper, 10.0 gr Dill, 15.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: fork