Colorful Rice Pan, Flavored in Moroccan Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ cup rice (parboiled)
- 2 carrot (s)
- 1 bell pepper (s)
- 1 zucchini
- 2 tablespoon peas and beans (frozen)
- 1 clove garlic
- 4 large tomato (s)
- 3 tablespoon tomato paste
- 2 teaspoons, heaped ajvar or tomato pesto, to taste
- 10 mini mozzarella or 0 g sheep cheese
- 150 g parmesan, freshly rated and somethin to sprinkle with
- 3 cup vegetable broth
- Oil and clarified butter 1: 1
- salt and pepper
- Ras el Hanout
- Harissa
- Paprika powder, noble sweet
- basil
- rosemary
Print Recipe
Pin Recipe Instructions
- Cook the rice in the broth according to the instructions on the packet.
- Clean and chop all vegetables (except peas and beans), peel and chop garlic, scald tomatoes with hot water, peel off the skin and cut into small pieces (alternatively use a can of chopped tomatoes).
- Fry the carrots in the fat mixture for 3 - 5 minutes, then add the remaining vegetables (except frozen goods), tomato paste, ajvar or pesto and steam everything for 5 minutes. Then add the cooked rice, tomatoes and frozen vegetables and sauté briefly. Before serving, mix in the parmesan and either the mozzarella balls cut in half or the diced sheep`s cheese and season with the spices.
- Serve sprinkled with a little parmesan.
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