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Rice pan with carrots and corn

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Ingredients for 4 servings:

  • 250 g rice
  • 150 g corn
  • 100 g tomatoes, pureed
  • 3 carrots
  • ½ jar pesto
  • 125 g shepherd’s cheese
  • 2 tomatoes
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp herbal salt
  • 1 tsp seasoning salt (tomato seasoning salt)
  • 2 tsp salt
  • ½ tsp pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegetarian

Bring water to a boil. Add the rice and bring to a boil. Dice the corn, passata, carrots, feta cheese, and tomatoes. Sauté the vegetables in a pan until crispy. Add the pesto. Add the cooked rice. Mix the vegetables and rice well. Add the spices. Vary the amount of spices to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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