Lunch · West African
West African Tomato Rice with Vegetables
Rice cooked in a tomato vegetable broth, in the style of a vegetarian thieboudienne.
- per serving
- 590 kcal
- Protein
- 12 g
- Total time
- 1 h 4 min
- Makes
- 1 serving
- Vegan
- Vegetarian
Instructions
Rinse the 90 g of dry long-grain white rice. Cut the 90 g of carrot into 5 mm rounds and weigh 110 g of small raw cauliflower florets. Slice the 70 g of onion, chop the 6 g of garlic and chop the 180 g of tomato.
Heat the 14 g of oil in a Dutch oven. Cook the onion and garlic for 4 minutes, add the tomatoes and the 1 g of chili, then reduce for 10 minutes over medium heat.
Add the carrot, cauliflower and 350 ml of water. Cover and cook for 12 minutes at a gentle simmer; lift out the vegetables with a slotted spoon.
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