How to make the rice

Name: How to make the rice
Cuisine: Lebanese
Ingredients: 1 mug of basmati rice; 2 tbsps butter or 20 ml vegetable oil (it is your choice, but sometimes I prefer butter, because it defines the rice’s flavour at the finish and boosts its value gastronomically); 2 tbsps butter or 20 ml vegetable oil (it is your choice, but sometimes I prefer butter, because it defines the rice’s flavour at the finish and boosts its value gastronomically); 2 tbsps butter or 20 ml vegetable oil (it is your choice, but sometimes I prefer butter, because it defines the rice’s flavour at the finish and boosts its value gastronomically); 200 g frozen mixed vegetables of your choice from any supermarket, avoid the ones with cauliflower and broccoli (mixed vegetables should include peas, tiny diced carrots, sweet corn, dwarf beans); 200 g frozen mixed vegetables of your choice from any supermarket, avoid the ones with cauliflower and broccoli (mixed vegetables should include peas, tiny diced carrots, sweet corn, dwarf beans); 200 g frozen mixed vegetables of your choice from any supermarket, avoid the ones with cauliflower and broccoli (mixed vegetables should include peas, tiny diced carrots, sweet corn, dwarf beans); 200 g frozen mixed vegetables of your choice from any supermarket, avoid the ones with cauliflower and broccoli (mixed vegetables should include peas, tiny diced carrots, sweet corn, dwarf beans); 200 g frozen mixed vegetables of your choice from any supermarket, avoid the ones with cauliflower and broccoli (mixed vegetables should include peas, tiny diced carrots, sweet corn, dwarf beans); 200 g frozen mixed vegetables of your choice from any supermarket, avoid the ones with cauliflower and broccoli (mixed vegetables should include peas, tiny diced carrots, sweet corn, dwarf beans); 200 g frozen mixed vegetables of your choice from any supermarket, avoid the ones with cauliflower and broccoli (mixed vegetables should include peas, tiny diced carrots, sweet corn, dwarf beans); 200 g frozen mixed vegetables of your choice from any supermarket, avoid the ones with cauliflower and broccoli (mixed vegetables should include peas, tiny diced carrots, sweet corn, dwarf beans); 2 mugs of hot boiling chicken stock used for the chicken; 2 mugs of hot boiling chicken stock used for the chicken; Add a teaspoon of salt or to taste; Pinch of black pepper

Preparation info

Difficulty
Easy

Appears in

Ramadan Express

By Lina Saad

Published 2017

About

Ingredients

1 mug of basmati rice
2 tbsps butter or 20 ml

Asia
Lebanon
Side dish
Gluten-free
Ramadan

Method

In a pot, put the butter and sauté the mixed vegetables. Stir them from time to time. Allow a minimum of 10 minutes for this.

In the meantime, rinse the rice quickly with warm water and add it to the vegetables, give it a stir and season with salt and black pepper.

Reduce the heat to the lowest setting and add the 2 mugs of boiling chicken stock and let it rest, simmer with the