Black rice with Zucchini, carrots and peaches, baked potato and steamed cabbage

Instructions

• Boil a pot of water.
• Add salt and pour in the rice.
• In the meantime, wash the vegetables and start cutting into cubes the courgettes and carrots and sliced potatoes.
• Prepare the sauce in a pan and put before the carrots and after 5 minutes the zucchini.
• To the damn you have two options: If you have a steamer used that, Alternatively, put two fingers of water in a pan, put the cabbage leaves and simmer over medium heat with the lid on for about ten minutes.
• Deglaze with white wine. Never dry the vegetables, so from time to time stretch water or vegetable broth.
• Peel the peaches, cut into cubes and leave to caramelize on a pan with a little butter, a dash of white wine and a teaspoon of sugar.
• Grease a baking dish and add the potatoes. Cover again with a little olive oil and salt and bake for 10/15 minutes at 200°
• When the rice is ready, drain and rinse. The black rice when it cooks releases a lot of color.
• Now pour the rice into the pan with the vegetables and add the peaches and stir well to mix all the ingredients.
• Dry the cabbage leaves and put them on the bottom of the pot, put the potatoes in a circle, and ultimate by focusing on rice.