John Myers
Ingredients for 5 servings:
- 350 g basmati
- 500 g tomatoes, chopped
- 1 onion(s)
- 300 g zucchini
- 315 g mushrooms, sliced
- 1 can corn kernels
- oregano
- 2 tsp turmeric
- 1 tbsp tomato paste
- salt and pepper
- oil
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Original creation, something for the eye
Cook the rice with the turmeric until tender. In the meantime, dice the onion and slice the zucchini very thinly, then halve them. Drain the corn and, if using canned mushrooms, the canned mushrooms as well. Fry the onions in a large pan in a little oil. Once translucent, add the zucchini and cook well. Now fry the sliced mushrooms, then add the diced tomatoes and a good 1 tablespoon of tomato paste. Stir everything together and bring to a boil briefly. Stir in the corn, heat until hot, and season generously with oregano. Stir in the cooked rice, season to taste with salt and pepper, and serve.
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