Ingredients 1/4 cup olive oil 1 bndl. fresh scallions, finely chopped 2 cup long-grain rice 12 dried prunes, pitted and finely chopped 4 cup stock of your choice or hot water 1 red pepper, cut into very small cubes 1 carrot, cut into very small cubes Salt Pepper A little strained yogurt for serving, optional TAGS RICE RICE 30-MINUTE MEALS LOW BUDGET SIDE DISHES LENTED FOOD LIGHT VEGAN CHRISTMAS HOLIDAY MEALS NEW YEAR'S DAY VALENTINE'S DAY Ingredients 1/4 cup olive oil 1 bndl. fresh scallions, finely chopped 2 cup long-grain rice 12 dried prunes, pitted and finely chopped 4 cup stock of your choice or hot water 1 red pepper, cut into very small cubes 1 carrot, cut into very small cubes Salt Pepper A little strained yogurt for serving, optional Instructions Rinse the rice under plenty of water until the water runs completely clear. Drain it in a colander. Heat the olive oil in a pot. Set aside a little of the finely chopped green scallion tops for the end. Sauté the fresh scallions for 1 minute. Add the rice and stir until it is well coated in the oil and turns translucent. Add the chopped prunes. Pour in the hot water or stock. Season with salt and pepper. Lower the heat and simmer for about 10 minutes. Add the pepper, the green scallion tops and the carrot. Cook for another 5 minutes, until the rice opens, absorbs all its liquid and small holes appear on the surface. Leave the rice covered with a clean towel for 5 to 10 minutes. Serve with a little yogurt. Tips For fluffier rice, squeeze a lemon into the pot and stir. TAGS RICE RICE 30-MINUTE MEALS LOW BUDGET SIDE DISHES LENTED FOOD LIGHT VEGAN CHRISTMAS HOLIDAY MEALS NEW YEAR'S DAY VALENTINE'S DAY
