Vegetarian Rice, Bulgarian style
This is my interpretation of the bulgarian dish Пиле с Ориз (Chicken with rice) only without the Ориз (rice) part.
*Garlic is the most important ingredient. You gotta let the garlic do its thing. Leave it in big chunks; when they cook, they’ll turn into mushy deliciousness. Trust me on that one.
1 cup white rice
3 cups water (or vegetable bouillon if you have it)
2 Tbs Olive Oil. Or more. It adds deliciousness.
6 cloves of garlic, or as much as your heart desires
1 medium onion, chopped
Carrots. A handful. 12 Baby carrots for example. Also chopped.
Bouillon, veggie (or not, it’s your dish)
Spices! Salt, pepper, paprika (not mandatory), thyme,… I usually improvise. If you have Чубрица you’re ready to roll.
Sear the onions, garlic and carrots until they feel at home in the skillet. You’ll be able to tell because the onion is going to turn translucent.
Add the rice. Let it mingle with the other guys until it turns translucent and then some. Let it turn brown a bit (say, 15 minutes or so). Add the spices galore. Taste a million times while cooking to make sure it turns out the way you want it to.
Pour in an over safe dish. Pour 3 cups of water & bouillon over it. It will look like the water is too much. Don’t worry, this soup will turn into heaven.
Pop in preheated oven (375-400, idk). Bake until all the water is absorbed and you get some tasty looking subtle golden brown at the top (30-40 minutes). Hello dinner.
Serve warm, accept congratulations from your stomach.