8 cups of water
2 cups of broccoli florets
2 cups of cauliflower florets
1/2 cup of uncooked white rice
1/2 cup of frozen peas and carrots
1/4 cup of olive oil
1/2 teaspoon of dried red pepper flakes
600g of ripe tomatoes, peeled and chopped
200g of cooked beef or pork
1 small eggplant
1 small potato
1 small zucchini
1 small onion, finely chopped
1 medium carrot
1 large red bell pepper
1 tablespoon of chopped fresh parsley
Salt and grated Parmesan cheese to taste
8 cups of water
2 cups of broccoli florets
2 cups of cauliflower florets
1/2 cup of uncooked white rice
1/2 cup of frozen peas and carrots
1/4 cup of olive oil
1/2 teaspoon of dried red pepper flakes
600g of ripe tomatoes, peeled and chopped
200g of cooked beef or pork
1 small eggplant
1 small potato
1 small zucchini
1 small onion, finely chopped
1 medium carrot
1 large red bell pepper
1 tablespoon of chopped fresh parsley
Salt and grated Parmesan cheese to taste
Fry the olive oil and cook the onion and red bell pepper in a medium saucepan until they are soft and slightly caramelized
Chop the eggplant, potato, zucchini, beef or pork, and carrots into small cubes
Add them to the saucepan
Cook for 5 minutes, stirring occasionally
Add the cooked rice and stir well
Add the tomatoes, salt, red pepper flakes, and water
Bring to a boil, then reduce heat and simmer
Add the broccoli, cauliflower, parsley, and peas and carrots
Cook until the rice and vegetables are tender
Serve hot, topped with grated Parmesan cheese.
