brown rice fried with vegetables
Riso integrale saltato con verdure
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For 4 people: 320 g of brown rice (already cooked) 1 onion 1 carrot-1/-2-fennel-olive oil-1 pinch salt-1 pinch of thyme-1 bunch of parsley
Fry the chopped onion in a little oil, add the carrots cut into match, stir and cook for about ten minutes.
Add the finely chopped fennel, a pinch of salt, a pinch of dried thyme.
Cook for another eight or 10 minutes, stirring often.
The vegetables should be cooked al dente and not too.
Finally, add the rice already cooked vegetables and let it jump briefly with them.
Serve hot and garnish with fresh chopped parsley.
