This colourful vegetable rice dish comes from West Africa where it is called puntzin. An exciting vegetable risotto, it can be an accompaniment or a main dish.
ingredients
serves 4
2 cups long-grain rice, washed, soaked in cold water for 30 minutes and drained
4 cups water
2 teaspoons salt
1/4 cup butter
1 onion, finely chopped
2 large tomatoes, blanched, skinned and chopped
1 red (bell) pepper, white pith removed, seeded and finely chopped
2 celery stalks, trimmed and finely chopped
1/4 pound broccoli, chopped
1/4 pound mushrooms, finely chopped
1/4 teaspoon cayenne pepper
method
1. Put the rice in a large saucepan. Pour over the water and add 1 1/2 teaspoons of the salt. Bring to the boil, then cover the pan, reduce the heat to very low and simmer the rice for 15 - 20 minutes or until all the liquid has been absorbed and the rice is tender.
2. Remove the pan from the heat and set aside.
3. In a large frying-pan, melt the butter over moderate heat. Fry the onion, stirring occasionally, for 5 - 7 minutes or until it is soft and translucent but not brown.
4. Add the tomatoes, red pepper, celery and broccoli. Fry, stirring frequently, for 10 minutes or until the vegetables begin to soften.
5. Add the mushrooms to the pan and fry, stirring frequently, for a further 3 minutes. Season with the remaining salt and cayenne.
6. Add the rice to the pan and stir to combine. Cook, stirring frequently, for a further 10 minutes or until the mixture is thoroughly heated through.
Serve at once.
more information
Cooking time: 1 1/2 hours
