Rice with vegetables and parmesan
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Cut the ends of the eggplants, peel them, keeping the skin in places and cut them into cubes. Sprinkle a little salt and drain in a sieve for 15 minutes.
Peel a squash, grate it and cut it into cubes. We cut the diced tomatoes not very small. Peel the garlic and cut it into slices.
Cut the julienne onion.
In the hot oil, place the vegetables one by one. First put the dark eggplants and lightly brown them over high heat. Add the onion and when it starts to soften, add the garlic. Add the tomatoes.
When they start to soften, add rice, salt and pepper and cover with 250 ml of water. When the water starts to boil, add the zucchini and chickpeas. Add salt, pepper and oregano. Cover with a lid and simmer when all the water is absorbed. Sprinkle with green parsley and grated Parmesan cheese before serving.