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Vegetable rice

Category Noodles, rice, potatoes & legumes

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  • 35 minutes
  1. 1 onion
  2. 1 clove of garlic
  3. 200 g rice
  4. 350 ml vegetable broth
  5. 100 ml milk
  6. 150 g zucchini
  7. 200 g cocktail tomatoes
  8. 1/2 bunch chives
  9. 30 g almond slivers, toasted
  10. salt, pepper
  11. ground coriander

1. Peel and mince the onion and garlic, then add to the pot. Heat the pot at highest level up to the roasting window, switch to a low level, add the rice and briefly roast everything.

2. Add the vegetable broth and milk, then stir. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 10 minutes in the vegetable area.

3. Clean and dice the zucchini. Cut the cocktail tomatoes in half and stir the vegetables into the rice.

4. Let the vegetables and rice continue to simmer for approx. 5 minutes at a low level. Meanwhile, slice the chives into thin rings.

5. Stir half of the almonds into the rice along with the chives.

6. Season to taste with salt, pepper and coriander. Serve the vegetable rice with the remaining almonds scattered on top as a garnish.

Tip

  • This rice is a great vegetarian dish. You can make a vegan version by replacing the dairy milk with unsweetened almond or rice milk.

This recipe has been tested and approved by AMC.

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Cooking method

Vegetable window

Roasting without added fat

Cooking

suitable for controlled coooking

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