Summary

Ingredients

• 2 cup rice
• 4 cup vegetable stock, instant
• 1 glass tomato (s), dried, pickled in oil
• 1 large onion (s)
• 1 teaspoon salt

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Instructions

1. First cut the onion into small pieces and sauté the sun-dried tomatoes in a little oil. Then add the rice, sauté briefly until translucent and deglaze with the vegetable stock.
2. Cook the rice with the lid closed until almost all of the vegetable stock has boiled away. Add the dried tomatoes cut into pieces and cook briefly. Possibly season with salt.