Chef Keith Snow creates a delicious confetti rice with seasonal vegetables.
1⁄4 Cup (4 tbs)
Orange bell pepper
1 Cup (16 tbs)
Heat a skillet and melt butter in it.
Right now we have 1 tbsp white onion, zucchini, orange bell pepper, then some organic carrot.
All you need to do is add 1tsp of salt and black pepper. Stir it.
Put 1 cup rice right in and add water. Follow the instruction for cooking the rice. Stir it through to mix the ingredients. Put on the lid keep the flame to minimum and cook for 15 min.
For the presentation use a ramekin, it will help you make a nice presentation. Fill it with rice and push the rice with the back of a spoon. Cover the ramekin with a plate and turn the bowl upside down on the plate.
What better way to make the most of seasonal vegetables then stir them with rice to make a hearty, filling, one-pot dish? Chef Keith Snow presents a lip-smackingly delicious rice recipe that incorporates a slew of veggies, some butter, seasoning and rice that is satisfying to the core.