Jain Herbed Rice with Italian Spicy Sauce
Serves 1
Directions
- 1Heat 2 tbsp of olive oil in a pan.
- 2Add 1/4 cup of boiled corn, 1/4 cup of chopped green zucchini, 1/4 cup of diced green capsicum, 1/4 cup of chopped yellow zucchini, 1/4 cup of chopped red capsicum, and 1/4 cup of chopped yellow capsicum to the pan.
- 3Sprinkle 1 tsp of oregano and 1 tsp of chili flakes over the vegetables.
- 4Add 2 cups of cooked rice to the pan and toss everything together until well combined.
- 5Set aside the herbed rice.
- 6In another pan, heat 1 tbsp of olive oil.
- 7Add 1 tsp of chili flakes and 1 tsp of oregano to the oil.
- 8Pour in 1 1/2 cups of tomato puree.
- 9Season with salt to taste and 1/2 tsp of black pepper.
- 10Add 1/4 cup of sliced baby corn, 1/4 cup of diced green zucchini, and 1/4 cup each of diced yellow, red, and green capsicum to the sauce.
- 11Stir in 2 tbsp of fresh basil and 2 tbsp of fresh cream.
- 12Grate one cube-sized amount of cheese into the sauce and mix until creamy and smooth.
- 13Serve the Herbed Rice with Spicy Italian Sauce, garnished with basil.
Ingredients
- 2 tbsp Olive oil
- 0.25 cup boiled Corn
- 0.25 cup Zucchini (green)
- 0.25 cup Green capsicum
- 0.25 cup Yellow zucchini
- 0.25 cup Red capsicum
- 0.25 cup Yellow capsicum
- 1 tsp Oregano
- 1 tsp Chilli flakes
- 2 cups Cooked rice
- 1 tbsp Olive oil
- 1 tsp Chilli flakes
- 1 tsp Oregano
- 1.5 cup Tomato puree
- to taste Salt
- 0.5 tsp Black pepper
- 0.25 cup Baby corn
- 0.25 cup Zucchini (green)
- 0.25 cup each Yellow, red & green capsicum
- 2 tbsp Fresh basil
- 2 tbsp Fresh cream
- 1 cube sized Grated cheese
Equipment
panspatulagraterplate
Tips
- Always cook the veggies on high flame so they stay crunchy and don’t lose colour.
- Add cream and cheese at the end to keep the sauce rich, smooth, and prevent curdling.
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