Colorful Rice and Vegetable Stew - Färgglad ris- och grönsaksgryta

COLORFUL RICE AND VEGETABLE STEW
Färgglad ris- och grönsaksgryta

Olives, rosemary, vinegar and orange zest give a lot of taste. Red bell pepper and parsley lends their color, and wild rice gives the right, slightly ruffled feel when you eat. Making it takes only a few minutes longer than the cooking time of the rice.

Serves 4

0.8 cup wild rice
3 tablespoons oil
1½ teaspoons salt
2 vegetable bouillon cubes
3.2 cups water
2 tablespoons vinegar
0.2 cups chopped parsley
2 red bell peppers
1 bunch spring onions
approx 30 green olives, pimento-filled
1½ teaspoons rosemary
½ tablespoon grated orange zest
salt and pepper if needed


Heat the oil in a pot and sizzle the rice for a few minutes. Add salt, bouillon cubes, water, vinegar and parsley, cover and boil for as long as it takes for the rice to be ready.

Trim and shred the bell pepper and spring onions. Add this to the pot and boil on medium heat for about 5 minutes. Slice the olives and stir them in with rosemary and orange zest. Heat up and serve with some sturdy bread.

You can substitute the rice with pasta.

Enjoy!

Bella