This is a great dish that can be used as a vegetarian (by substituting chicken stock with water) or vegan dish (by also using oil instead of butter and skipping the cheese). My love with this recepe is for its second purpose, which is making my picky eater, eat vegetables. I hope you like it as much as we do!
Preparation time: 35 min
Difficulty: Simple
Servings: 4
Ingredients:
Rice (Risotto or long grain) 200gr / 1 cup
Butter 30gr / 1 ounce
Mushrooms Champignon 6-8 pieces
Courgette/Zucchini 1 piece
Carrot 1 piece
Ognon 1 piece
Parmasan cheese (or ) 30 gr / 1 ounce
oil 4 full spoons
chicken stock if you wish
Procedure:
Grate all the vegetables
Mix the grated vegetables, the oil and the rice in a pan and stir-fry them in medium heat.Remove from heat when the rice is golden or earlier if it starts attaching to the pan.
In another pan, pour your chicken stock / water (about 1 l) and bring it to a boil. You can always add more if you need it.
Add small amounts of boiling water (about 200 ml or the equivalent of a small glass at a time).
Adjust salt.
Continue by adding more stock/water when it reduces. You do this until the rice is cooked.
At the end add the butter and the cheese. Leave it rest for 10 minutes and then serve.
For more details and insides you can watch the video:
We have a picky eater at home. So I am always looking into ways to make my daughter eat more vegetables. This is an easy recipe for a flat bread with hidden sweet potatoes. We love the taste so this is why I am sharing it with you.
Sweet potato wraps
Ingredients (8-10 Wraps)
Sweet Potato: 2 pieces
White flour: 300 gr / 2-3 cups
Creamy cheese: 1 table spoon
Olive oil: 4 table spoons
Backing powder: 1 small spoon
Sugar: 1 small spoon
Salt: 1 small spoon
Preparation:
1) Peal and cut the sweet potatoes. Steam them until they are soft.
2) Using a fork, mash the sweet potatoes. Add also the oil and the cheese
3) Mix the remaining ingredients, starting from the sugar, the salt and the baking powder. Add the flour slowly as it may take less than what expected (depends on humidity, how large the sweet potatoes are, if you added more oil ect)
4) Keep mixing the flour little by little until you obtain a non sticky dough. This step should last at least 10 minutes. If you feel it is sticky add more flour.
5) When you have the dough, divide it into small balls that will make the wraps. Cover it and leave it rest for at least 30 minutes.
6) Using some more flour, roll out the dough into a round shape. It should fit the frying pan where you will cook them.
7) Choose a wide non-stick frying pan, possibly with a think bottom. Put it in medium-high heat. Wait a bit until it is hot. No oil is needed. Place one of the wraps on top. Use a fork to make holes all over the wrap. Cook it about 2 minutes each side. The timing in indicative because it will depend a lot on the heat, how thick is your bread and the pan you choose. You know it is done when you see black points all over it (see the picture for some guidance).
8) Cook all the wraps and then serve with your favorite ingredients. How about some cheese, ham, cherry tomatoes and avocado?
I also made a video to show you more in detail how I make it.
