
Ready to brighten up your plate? This rice is just what you need! It’s bursting with color, packed with veggies, and filled with contrasting flavors that come together in the most delicious way.
Not only is it super easy to make, but it’s also a one-pan wonder that’s perfect for any meal. Whether you’re looking for a quick weeknight dinner or something light and flavorful to enjoy throughout the day.
This dish is as pretty as it is tasty: so let’s get cooking and add some color to your plate!
Ingredients: (For 4-6 servings)
- 300 g brown champignon mushrooms
- 1 green apple
- 1 large onion
- 3 pieces of red beetroot (smaller or 2 larger)
- 2-3 carrots
- 300 g risotto rice
- 300 g Brussels sprouts
- spice mix of: one teaspoon ground nutmeg, one teaspoon garlic powder, one teaspoon turmeric, one teaspoon dried lovage, half a teaspoon black pepper, salt
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- olive oil

Preparation:
Peel and rinse the vegetables. Slice the mushrooms and onion, clean and halve the Brussels sprouts, chop the carrots into pieces, peel and slice the beets, dice the apple, and finely chop the herbs.

Cook the Brussels sprouts in a small saucepan. In a separate pan, heat a bit of olive oil and sauté the mushrooms along with the finely chopped herbs.

In a large wok, heat some olive oil and sauté the onion, carrots, and beets. Once the vegetables have softened, add the rice along with the spice mixture and sauté for a few minutes. Then, pour in enough water to cover the vegetables and let it simmer over medium heat. Add more water as needed if the liquid reduces too much, until the rice is fully cooked.

Once the rice is cooked, stir in the boiled Brussels sprouts, apple, and sautéed mushrooms. Mix everything together and season with salt and pepper to taste if needed.

Perfect for fasting or a vegan diet, but honestly, it’s delicious on its own. If you’d like, you can also pair it with a steak or grilled meat.

If you try the recipe, let me know how you liked it! 😊
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