John Myers
Ingredients for 3 servings:
- 250 g rice
- 500 ml tomato(s), pureed
- 1 large zucchini
- 1 large onion(s)
- 125 g shepherd’s cheese
- 200 g smoked tofu
- 3 tsp vegetable broth
- 3 tbsp olive oil
- 1 pinch of salt
- 1 pinch(s) rosemary
- 1 tbsp harissa
- 1 pinch(s) of pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
vegetarian – simple
Cook the brown rice in the vegetable stock. While the rice is cooking, clean the zucchini and cut it into small slices. I quartered it and then sliced it. Also cut the onion into small pieces. Cut the smoked tofu into bite-sized squares. Fry the zucchini, onion, and tofu in a hot pan with oil for about 5 minutes, or until browned to your liking. Then add the passata and mix everything with the spices. Depending on how spicy you like it, you can add more or less harissa. Simmer everything on the lowest heat for about 5 minutes. One minute before it’s done, crumble the feta cheese in your hand and fold it in so it melts slightly. The rice should also be about done by now. Serve with a fresh salad.
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