Zucchini Rice Pan

Name: Zucchini Rice Pan
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g Long grain rice; 7-10 Tbsp Salt; 2 Courgette; 250 g Tomatoes; 300 g Celeriac; 2 red onions; 5 Stem(s) Parsley; 6 Stem(s) Thyme; 1/2 bunch Chives; 200 g Feta cheese; 2 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato paste; 250 ml Vegetable broth

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 g Long grain rice
7-10 Tbsp Salt
2 Courgette
250 g Tomatoes
300 g Celeriac
2 red onions
5 Stem(s) Parsley
6 Stem(s) Thyme
1/2 bunch Chives
200 g Feta cheese
2 TABLESPOONS Olive oil
2 TABLESPOONS Tomato paste
250 ml Vegetable broth

Directions

1
Prepare rice in boiling salted water according to package instructions. Wash, clean and dice the zucchini and tomatoes. Peel and dice the celery and onions. Wash herbs and shake dry. Cut chives into small rolls and chop the remaining herbs, except for 1 leaf of parsley for garnishing. Cut the feta into cubes
2
Heat the oil in a large frying pan. Sauté the celery, onions and zucchini for about 3 minutes and add the tomatoes. Add the tomato paste, mix well and deglaze with broth. Simmer for about 3 minutes, add feta, season with salt and pepper. Drain the rice in a sieve, add to the vegetables and garnish with parsley