Summary

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

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Instructions

1. Cook the rice in the broth according to the instructions on the packet.
2. 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).
3. 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.
4. Serve sprinkled with a little parmesan.