It is believed that the red rice has a strong anti-inflammatory effect. The sheath of red rice grains is soft, thanks to which the cooked red rice is easily absorbed by the body.
You will need:
- red rice;
- water in a ratio of 1 to 2.5 by volume;
- salt to taste;
- olive oil with white mushrooms (or just good olive oil);
- carrots - 1 pc;
- Onions - 1 pc;
- Vegetable oil - 2 tbsp. spoons;
- tomato paste, canned or fresh tomatoes - 2 tbsp. spoons;
- Wine vinegar - ½ tbsp. spoons;
- Sugar - ½ tbsp. spoons;
- Parsley, Oregano (fresh or dried).
We rinse the rice under running water until the muddy water disappears, then pour it into a thick-walled saucepan with a lid. We pour the washed rice with water: it must necessarily cover the grain into two fingers. We add salt to taste, let me boil and boil 40 minutes on weak fire. Add 1 tbsp. A spoonful of olive oil tinned on white mushrooms, or just good olive oil. The finished red rice is kept under the lid another 10-15 minutes before full swelling.
While the rice swells, prepare vegetables. Finely chopped onions pierced on vegetable oil to transparency, add carrots, rubbed on a large grater, and fry for another 5 minutes. Then add tomato-paste, vinegar, sugar, finely chopped greens and the pastry for another 15 minutes.
We lay out rice on the plate, slightly sprinkle with lemon juice and put stewed vegetables from above.
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