Summary

Ingredients

• 2 small zucchini (approx. 15 cm long) or small rondini
• 1 cup rice
• 2 ½ cup vegetable broth
• 1 small carrot
• 1 medium onion (s)
• 1 garlic clove (s), possibly more
• 1 small bell pepper (s), red
• 1 cup peas (frozen)
• 5 stalks parsley, chopped
• 3 tablespoon parmesan, grated
• salt and pepper

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Instructions

1. One cup = approx. 200 ml
2. Halve the zucchini lengthways and hollow out or cut a lid off the rondini and hollow out with a teaspoon. Salt and pepper the halves and set aside.
3. Wash the peppers, remove and core the stem, finely dice. Peel the onion, garlic clove and carrot and cut into small cubes. Also cut the hollowed out pulp of the zucchini into small cubes.
4. Bring 2 cups of vegetable stock to the boil, then add the rice and turn the stove down to low. Add the carrot, onion and garlic cubes to the rice and simmer for another 5 minutes. Then add the pepper cubes and simmer for another 5 minutes. Now add the peas and the zucchini cubes and simmer for another 5 minutes. Take about 1/5 confetti rice out of the pot, fold in the parmesan and pour into the zucchini.
5. Place the zucchini or rondini in a small baking dish and pour 1/2 cup of vegetable stock into the dish.
6. Cook in the oven at 200 ° C top / bottom heat (convection: 180 ° C) for 15 - 20 minutes. Check the cooking point with a sharp knife.
7. Add the chopped parsley to the remaining rice and mix in, season with salt and pepper if necessary.
8. If you want, you can also add 1 cup of corn to the rice. The vegetables can be exchanged as desired, you just have to pay attention to the cooking point.
9. The confetti rice tastes warm, but also cold.