Ingredients
1 cup cooked chickpeas
2 cup long-grain rice
1 onion
250 g fresh mushrooms mushrooms
2 carrots
200 g corn
100 g peas
2-3 sprigs of dill
sunflower oil for roux
pepper, salt
Photo added on
Photo author
PassionFlower
Method
Onions are cleared and cut into small pieces. Fry in oil in which the addition of chopped mushrooms, rice, carrots, diced, corn, chickpeas, peas and dill, finely chopped. Mix well and flavor with salt and pepper. Make up water (6 cups) and let simmer over low heat. The dish is ready when the water is reduced and the vegetables are soft.
Containers:
Difficulty
Easy
Tested
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