Ingredients:

  • 1 cup (200g) pearl rice
  • 2 cups (480ml) vegetable broth (or chicken broth)
  • 1 tablespoon (15ml) olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium zucchini, diced
  • 1/2 teaspoon (2g) dried thyme
  • 1/2 teaspoon (2g) dried oregano
  • 1/4 teaspoon (1g) black pepper
  • Salt, to taste
  • 1/4 cup (15g) fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a medium saucepan over medium heat. Add chopped onions and sauté until translucent.
  2. Stir in minced garlic and cook until fragrant, about 1 minute.
  3. Add diced carrots and zucchini to the pan. Cook for 3-4 minutes until slightly softened.
  4. Stir in the pearl rice and cook for 2 minutes, coating the grains in oil.
  5. Pour in the vegetable broth. Add thyme, oregano, black pepper, and salt to taste.
  6. Bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes, or until the rice is tender and broth is absorbed.
  7. Remove the saucepan from heat and let it sit for 5 minutes, covered. Fluff the rice with a fork and stir in chopped parsley before serving.