150 g brown rice
4 sweet red peppers
1 medium sized carrot
1 medium sized parsley root
1/4 of a medium sized celery root
1 Tbsp fresh parsley leaves
salt to taste
Cook rice on low heat for 45 minutes and leave covered. When cooking rice the proportion of rice/water should be 1:3.
Roast peppers, but not too much, dice. Dice parsnip, celery and carrot and cook them.
Mix everything, add parsley leaves and salt to taste.
Note: This is my entry for Game Night Party Recipes hosted by Mansi from Fun and Food.
3 Comments
awesome!! thanks so much a for an easy and traditional recipe marija:)
It looks exactly like the food I love!
During the summer, I practically live on this stuff. My favorite summery food, by far!
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