Colorful rice cake Recipe

 Colorful rice cake Recipe

Ingredients

1 carrot

1/2 red bell pepper

1/2 chayote

1 zucchini

1 celery stalk

1 tablespoon canola oil

1/2 chopped onion

2 cups white rice

1 tablespoon chopped parsley

1 tablespoon chopped basil

1 tablespoon chopped celery leaves

500 ml vegetable broth (if using a cube, dissolve only 1)

1 tablespoon olive oil

1 1/2 tablespoon cornstarch

2 tablespoons milk

2 eggs

1 teaspoon butter for greasing

salt to taste

Preparation

Wash the vegetables well under running water

In a colander, wash the rice until the white water stops coming out

Let it drain.

On a cutting board, cut the carrot, red bell pepper, chayote, zucchini and celery stalk into 1 cm cubes. Set aside. In a medium saucepan, combine the oil and chopped onion and cook over medium heat. Sauté for 5 minutes. Add the washed rice, parsley, basil and celery leaves. Mix well for 3 minutes. Add the vegetable stock, lower the heat and cook with the lid ajar for 35 minutes or until the water evaporates. Preheat the oven to 180ºC (medium temperature). Grease a baking dish with a hole in the middle with butter. In a frying pan, heat the olive oil over medium heat. When it is hot, sauté the carrot and celery for 5 minutes. Add the bell pepper and chayote and sauté for another 5 minutes. Finally, add the zucchini and sauté for 3 minutes. Turn off the heat. In a large bowl, dissolve the cornstarch in the milk, mixing well. Add the eggs and beat lightly. Season with salt. Mix in the cooked rice and sautéed vegetables. Transfer the rice mixture to the greased pan. Using the back of a spoon, gently press the mixture so that it is spread evenly. Bake in the preheated oven for 30 minutes. Remove from the pan and serve with meat, poultry or fish.