Vegetable Rice Skillet

Ingredients

• 500 g unpeeled long-grain rice
• 1 l water
• 2 heaping tbsp instant vegetable broth
• 1 finely chopped onion
• 3 finely chopped garlic cloves
• 1 green bell pepper
• 1 red bell pepper
• 1 stalk leek
• 1 medium carrot
• 1 small zucchini
• 6 tbsp Olive oil
• 3 medium tomatoes
• Sea salt
• Cayenne pepper
• 1 lemon
• 100 g pistachios

Instructions

1. 1.

   Rinse the rice in a sieve under running water. Then dry it in a heavy pot over medium heat, stirring occasionally. Once the rice is dry, add the vegetable broth and fill with water, bring to a boil. Cover and simmer on low for about 20 minutes. Turn off the heat and let the rice continue to steam on the warm stove top for about 10 minutes.

2. 2.

   In the meantime, clean and wash the vegetables. Halve the bell peppers, remove seeds, and cut into ~1 cm pieces. Slice the leek thinly. Quarter the carrot lengthwise and finely chop. Dice the zucchini.

3. 3.

   Heat 3 tbsp olive oil in a large skillet (a paella pan works best). Sauté the chopped onion and garlic briefly. Add the bell peppers, leek, carrot, and zucchini; stir and cook for 2-3 minutes. Add another 3 tbsp olive oil, then add the rice and mix with the vegetables. Wash the tomatoes, blanch two of them, peel, dice, and add to the rice. Season with sea salt and cayenne pepper. Cover and cook on medium heat for about 10 more minutes.

4. 4.

   Slice the remaining tomatoes into rounds and cut the lemon into thin half-moons.

5. 5.

   Garnish the vegetable rice skillet with tomato slices, lemon wedges, and pistachios. Serve hot straight from the pan.