Mediterranean Zucchini Rice Pan with Feta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 zucchini
- 1 small eggplant (s)
- 1 red pepper (s)
- 1 clove garlic
- 1 large onion (s)
- 1 chilli pepper (s)
- 250 g lon rain rice
- 600 ml vegetable stock
- 400 ml white wine
- 1 tablespoon paprika powder, hot pink
- 2 tablespoon paprika powder, noble sweet
- 4 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
- salt and pepper
- 300 g feta cheese
- some oil
- Schmand
- thyme
Print Recipe
Pin Recipe Instructions
- Wash and clean the zucchini, aubergine and bell pepper and cut into pieces, strips or cubes. Peel the onion and chop finely. Clean the chilli pepper, remove the seeds, peel the garlic, chop both very finely.
- Heat the oil in a large, high pan and sauté the vegetables in it for about 5 minutes. Then add the uncooked rice and sauté briefly. Then deglaze with 300 ml stock and 200 ml wine and bring to the boil. Stir in paprika powder, tomato paste, vinegar, salt and pepper, mix well and simmer on low heat until the rice is cooked, adding a little broth and wine again and again.
- As soon as the rice is almost done, stir in the feta cheese cut into small cubes, add a tablespoon of sour cream if you like and season again with spices.
- A fresh, green salad tastes good with it.
- Note: This recipe is similar to the taste of Mediterranean Zucchini Pan, prepared in a fixed pack.
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