1 cup of brown rice
2 1/4 cups water
1 teaspoon of sea salt
6 or more Brussels sprouts
100 grams of green beans (green beans)
3 medium carrots
1/2 onion and 1 clove of garlic
2 tablespoons of olive oil.
3 dried tomatoes
Place the rice, the water, a teaspoon of olive oil and the salt in a pot that is tightly closed. Cook over low heat for 40 minutes without uncovering. Then turn off the heat and leave covered for 20 more minutes.
On the other hand, cut the carrot with a potato peeler, cut the onion and garlic and sauté them in the two tablespoons of olive oil, add the carrots, beans, dried tomatoes cut into small pieces and the Brussels sprouts. (these cabbages previously cooked in chicken broth to remove a bit of the bitter taste)
Sauté everything, add salt and pepper and cover for 10 minutes .. stir from time to time and when they are golden brown, serve with the rice.