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1 Steamed Vegetable Rice

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Steamed Vegetable Rice

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Ingredients

2 portion(s)

Vegetables

  • 2 whole eggs, in shells
  • 1 zucchini, cut into bite size pieces
  • 2 carrots, cut into bite size pieces
  • 6 brussel sprouts, halved / quartered

RICE

  • 1 litre water
  • 1 tbsp Vegetable stock paste
  • 150 g brown rice

Dressing

  • 1 tsp wholegrain mustard
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
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Recipe's preparation

  1. Place eggs into Varoma dish and place cut zucchini, carrot and sprouts onto varoma tray, insert lid and set aside.

     

    Place water and stock paste into mixing bowl. Insert simmering basket and weigh in rice.  Close lid and insert Varoma into position.

    Steam for 20 mins / Varoma / Speed 2.

    Set Varoma aside and allow eggs and vegetables to cool. Insert measuring cup and continue cooking rice for 15 mins / 100C / Speed 4. Rince rice in cold water and drain.

    Place rice into serving bowl and add steamed vegetables. Mix the dressing ingredients together and stir through the rice.

     

    Peel the eggs and slice and serve on top of the rice.

     

    Serve at room temperature or chilled.

  2. Describe the preparation steps of your recipe

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Accessories you need

  • Varoma
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  • Spatula TM5/TM6
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Tip

Use any vegetables you have available or that you like such as broccoli, peas, corn etc  to cover the Varoma tray.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I didn't make it exactly as

    Submitted by sueclaire on 20. December 2015 - 20:52.

    I didn't make it exactly as written, but we enjoyed it.  Had some cold chook to use up so had that on the side, so didn't use eggs.   I added a bit more rice for an extra portion & cooked it 5" more to get the texture I like.  I may just reduce the vinegar a smidge next time but it was still good.  I only had carrots and cabbage in the crisper so that's what was cooked, and that worked fine!  

    Very easy & tasty dish.

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