Recipe of the month: Vegetable, onion and cheese rice
300g rice (of the sort preferred by each particular cook)
100g vegetables: depending on the time of year, carrots, green beans, Swiss chard, celery….
1 large onion
200g grated mature cheese (the stronger the cheese the better)
1 tablespoon olive oil
Salt, pepper and basil to taste
Steam the vegetables until very nearly but not completely cooked. Do not throw away the water. Finely chop the vegetables.
Finely chop and sauté the onion in a little olive oil in a largish frying pan and then add the rice and the salt, pepper and basil. Leave over a low heat for 30 seconds stirring now and again and then add the water from the steaming. Cover the frying pan until thoroughly heated and then let the rice cook gently. After five minutes add the vegeta- bles to the rice to finish cooking. (The cooking time needed for the rice depends on the type of rice used).
Grate the cheese and when the rice is cooked add the cheese and stir until completely melted and mixed in.
Serve hot. |