Vegetable Rice

Ingredients

• 1 stalk leek
• 1 bell pepper
• 1 bell pepper
• 250 g zucchini
• 200 g broccoli
• 1 eggplant
• 100 g mushrooms
• 1 onion
• 4 cloves garlic
• 3 tsp olive oil
• 500 g rice (one-third each of whole wheat, basmati and regular rice)
• 50 g tomato paste
• 200 ml Riesling
• 1.5 l vegetable stock
• Salt
• Pepper (freshly ground)
• 50 g butter
• 50 g Parmesan
• 3 tbsp freshly chopped herbs (e.g., parsley, thyme, tarragon, basil, chervil)

Instructions

1. 1.

   Wash, clean and dice the vegetables (except onion and garlic) and mushrooms. Peel and finely chop the onion and garlic. In a saucepan or pot, briefly sauté the onion and garlic in hot olive oil. Add the vegetables and cook for 2 minutes. Stir in the rice and tomato paste and continue cooking.

2. 2.

   Deglaze with Riesling and add vegetable stock. Season with salt and pepper. Bake in a preheated oven at 200°C for about 1 hour. When the rice is tender, stir in butter and parmesan slowly. Just before serving, mix in most of the herbs. Garnish with the remaining herbs and serve.