Whole Rice With Small Vegetables
Wash and drain the rice before cooking in 4 times its volume of boiling salted water. Let it cook for 45 minutes.
Take advantage of this moment to wash the zucchini, cut in 2 lengthwise and cut into thin strips, without removing the skin. Peel the carrots, wash the white leek, cut into thin slices. Cook these vegetables in a steamer for about 15 minutes, be they crunchy.
Pour the cooked rice into a casserole dish. Add 15 cl coulis of tomato and 1 tablespoon of olive oil. Heat over low heat, stirring with a wooden spoon. Add the cooked vegetables. Season it. Mix gently and simmer for 5 minutes.
Before serving, sprinkle with tarragon and basil. Enjoy!