Pilaf with Vegetables and Parmesan

Ingredients

• 1 onion
• 4 tbsp olive oil
• 250 g long-grain rice
• 500 ml vegetable broth
• 2 sprigs thyme
• 1 stalk Celery
• 1 Zucchini
• 1 red bell pepper
• 100 g baby corn kernels
• 2 tbsp butter
• fresh herbs (e.g., chives and basil)
• grated Parmesan

Instructions

1. 1.

   Peel and finely dice the onion. Sauté in 2 tablespoons hot olive oil until translucent. Stir in the rice, then pour in the broth. Add thyme, cover, and simmer over low heat for about 25 minutes.

2. 2.

   Wash, trim, and cut the celery diagonally into pieces. Wash and halve the bell pepper and zucchini, slicing them into strips. Wash the corn kernels and slice them lengthwise into thin discs. Briefly fry them in the remaining oil for 1-2 minutes, seasoning with salt and pepper.

3. 3.

   Remove the thyme from the rice and stir in the butter.

4. 4.

   Serve on plates, arranging the vegetables on top of the pilaf, garnished with herbs and Parmesan.