1 onion
2 garlic gloves
1 red bell pepper
1 yellow bell pepper
1 tbsp. olive oil
250 g long grain rice
salt
pepper
5 dl vegetable stock
1 bunch of chives
If desired*:
500 g meatballs
Oil for frying
Pilaf: Preheat oven to 180° C. Chop onion and garlic finely. Cut peppers into halves, deseed, and cut into approx. 5 mm thick slices. Heat oil in the caquelon. Braise onions and garlic. Add peppers and braise until just soft. Add rice and braise briefly. Season with salt and pepper. Add vegetable stock, bring to boil and boil for approx. 2 minutes. Put pilaf (in caquelon) in the oven and cook at mid-height for approx. 25 minutes. Remove pilaf and let it sit uncovered for approx. 10 minutes.
*Fry meatballs in little oil. Chop chive finely and sprinkle over pilaf. Season with little salt and pepper to taste. Serve pilaf with meatballs.
Preparation:
Preparation time: approx. 25 minutes
Cooking: approx.: 25 minutes
