Mediterranean Vegetable Rice

Ingredients

• 0.5 bunch spring onions
• 2 Tomatoes
• 1 tbsp chopped parsley
• 1 eggplant
• 2 green bell peppers
• 2 red bell peppers
• 7 tbsp olive oil
• 250 g long-grain rice
• 500 ml vegetable broth
• Salt
• ground pepper

Instructions

1. 1.

   Wash, trim and slice the spring onions into rings. Blanch the tomatoes in boiling water, peel, quarter, seed and roughly cube them.

2. 2.

   Wash, trim and slice the eggplant into thin rounds. Wash, trim, halve, deseed and dice the bell peppers.

3. 3.

   Heat 3 tbsp olive oil in a saucepan and briefly sauté the spring onions, tomatoes and parsley.

4. 4.

   Add the rice and stir for a moment, then pour in the broth and cook the rice for about 10 minutes while stirring occasionally until the liquid is fully absorbed.

5. 5.

   Heat 2 tbsp oil in a pan and quickly brown the eggplant slices on both sides, remove and add to the rice. Heat the remaining oil in the pan and sauté the bell peppers, then remove and also add to the rice.

6. 6.

   Mix the rice with vegetables, season with salt and pepper, cover with foil and bake in a preheated oven at 200°C for about 30 minutes. Serve the Mediterranean vegetable rice warm or cold.