Rice with Roasted Vegetables

👨‍🍳 Method

For the Roasted Vegetables

1. 1
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   In a bowl, toss the vegetables, zucchini, pepper and carrot with the olive oil, paprika, turmeric, salt and black pepper.

   Bowl
3. 3
   Spread on a baking sheet in a single layer, without crowding.

   Baking pan
4. 4
   Roast the vegetables, zucchini, pepper and carrot in a hot oven (200°C / 390°F) 20–25 minutes, until the vegetables soften and brown slightly.

   ⚙ Oven roastingOvenBaking pan

   💡Give it room in the pan: crowded vegetables steam instead of browning.

To assemble

1. 5
   Heat the fat in a pot over medium heat.

   ⚙ Pan-fryingStovePot
2. 6
   Add the rice and stir 2 minutes, until all the grains are coated in fat.

   💡Fry the rice in fat before adding the liquid: each grain gets coated, and the grains don't stick together.
3. 7
   Add the water, season with salt and bring to a boil.

   Stove
4. 8
   Turn down to low, cover and simmer 15 minutes without opening the lid, until the liquid is absorbed.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 9
   Turn off the heat and leave covered 5–10 minutes.

   💡Don't open the lid during cooking: the steam is what cooks the top layer. A towel between the pot and the lid absorbs the drips, so the rice doesn't get soggy.
6. 10
   Gently fluff with a fork, transfer the rice to a serving plate, top with the roasted vegetables and serve.

   Serving platter