Summary

Ingredients

• 350 ml vegetable stock
• 0.25 teaspoon ¼ saffron threads
• 2 tablespoon olive oil or rapeseed oil
• 1 small onion (s), cut into strips
• 1 clove garlic, possibly more, finely chopped
• 150 g Kritharaki (noodles in rice form)
• 200 g Asian veetable mix, frozen, defrosted
• 100 ml grape juice, lighter
• 200 g tomato (s), chopped
• 0.5 teaspoon ½ pul beaver
• some thyme
• some basil
• 3 tablespoon olives, black, pitted, sliced
• 0.5 teaspoon ½ lemon zest
• Salt and pepper, freshly ground
• 2 tablespoon, heaped parmesan, grated
• 1 teaspoon, heaped chives rolls

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Instructions

1. Bring the vegetable stock with the saffron to the boil and set aside.
2. Heat the oil and sweat the onion in it, add the garlic and sweat a little. Mix in the kritharaki and vegetables and fry lightly. Deglaze with grape juice and fill up with half of the vegetable stock and the chopped tomatoes. Season with Pul Biber, thyme and basil. Simmer for about 12-15 minutes, stirring frequently and stirring in the rest of the broth. Finally, mix in the olives and lemon zest. Season to taste with salt and pepper.
3. Spread over 2 plates, pour the parmesan cheese on top and sprinkle with the chives.