Rice with vegetables
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For 4-6 people:
300 g of brown rice
2 sticks of celery
2 red onions
2 cloves garlic
200 ml white wine
2 Tablespoons extra virgin olive oil
1 sachet of Saffron (or 1 teaspoon turmeric)
lemon juice (for artichokes)
Cut the artichokes in thin slices and, after being poured into a bowl, cover them in water with lemon juice.
Clean the carrots and cut into slices, Peel the potatoes and cut into cubes, then finely slice the celery stalks. Trim the leeks and cut them into slices so thin, Peel and chop the onions and garlic.
In a couple of tablespoons of olive oil, sauté chopped garlic and onions using a very large pot.
Add the rice, wait until it becomes transparent and then moisten with the wine, stirring well and cook briefly.
Add the leek and cook for a few minutes, stirring constantly, then add the other vegetables and cover with vegetable broth.
Unite also saffron (or turmeric), stir again and cook for about 1 hour, until cooked rice, add a ladle of broth at a time as it is absorbed.
(Thanks to Valentina B.)