Vegetable Rice Mold

Ingredients:

– 2 cups long-grain rice
– 1 small onion, finely chopped
– 1 cup mixed vegetables (peas, carrots, and corn)
– 2 tablespoons olive oil or butter
– 4 cups vegetable or chicken broth
– Salt and pepper to taste
– 1/2 teaspoon turmeric (optional, for color)
– Fresh parsley, chopped (for garnish)

Instructions:

1. **Prepare the Rice:**
– Rinse the rice under cold water until the water runs clear. This helps to remove excess starch.

2. **Sauté the Vegetables:**
– In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
– Add the mixed vegetables (peas, carrots, and corn) and cook for another 2-3 minutes.

3. **Cook the Rice:**
– Add the rinsed rice to the pot and stir well to coat the rice with the oil and mix it with the vegetables.
– Pour in the vegetable or chicken broth and add salt, pepper, and turmeric (if using). Stir well and bring the mixture to a boil.
– Once it starts boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

4. **Shape the Rice:**
– Once the rice is cooked, remove it from the heat and let it sit, covered, for an additional 5 minutes. This helps to finish the cooking process and makes the rice fluffy.
– Grease a bundt pan or any mold of your choice with a little oil or butter. Spoon the cooked rice and vegetable mixture into the mold, pressing it down gently to make sure it holds its shape.

5. **Unmold and Serve:**
– Let the rice mold sit for a few minutes before unmolding. To unmold, place a serving plate over the mold and carefully invert it to release the rice mold onto the plate.
– Garnish with chopped fresh parsley.

Enjoy your vegetable rice mold!

Let me know if you need any adjustments or additional recipes.