1 small zucchini, cut into 1 cm cubes
1 carrot, cut into 1 cm cubes
150g of green beans, cut into 2cm pieces
1 cup of fish broth, cut into 1 cm cubes
Spray oil for culinary use
1 small onion, chopped
3 cloves of garlic, mashed
1 1/2 cups of parboiled rice
4 cups of low-fat vegetable broth
A pinch of earthy sage
1 small red bell pepper, cut into small cubes
2 tablespoons of fresh thyme leaves
Salt to taste
200g of light white cheese from Minas Gerais, cut into 1 cm cubes
1 cup of cherry tomatoes, quartered
1 small zucchini, cut into 1 cm cubes
1 carrot, cut into 1 cm cubes
150g of green beans, cut into 2cm pieces
1 cup of fish broth, cut into 1 cm cubes
Spray oil for culinary use
1 small onion, chopped
3 cloves of garlic, mashed
1 1/2 cups of parboiled rice
4 cups of low-fat vegetable broth
A pinch of earthy sage
1 small red bell pepper, cut into small cubes
2 tablespoons of fresh thyme leaves
Salt to taste
200g of light white cheese from Minas Gerais, cut into 1 cm cubes
1 cup of cherry tomatoes, quartered
Cook the zucchini, carrot, green beans, and fish broth in boiling water for one minute and then drain
Next, plunge the vegetables into ice-cold water to keep them crunchy. Reserve
Set aside
Spray a little oil onto a large skillet and bring it to medium heat
Add the onion and garlic and cook for one minute
Add the rice and stir well
Add the vegetable broth, earthy sage, and red bell pepper
When it starts to boil, reduce the heat, cover, and cook for 10 minutes
Add the reserved vegetables, thyme, and salt
Season with salt to taste
Cover and cook for an additional 20 minutes or until the vegetables are tender and the liquid has evaporated
Remove from heat and stir in the white cheese from Minas Gerais and cherry tomatoes
Cover, let it rest for five minutes, and serve.
