Vegetable pan with salami and rice

Ingredients for 2 servings:

• 125 g rice
• salt water
• 400 g carrot(s)
• 1 large leek
• 1 small onion(s)
• 140 g salami
• 4 tbsp soy sauce
• 2 tbsp cream cheese
• 1 small pepper
• 2 small tomatoes
• 50 ml vegetable stock
• 100 g sheep’s cheese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Slice the carrots, cut the leek into rings, and finely chop the pepperoni and onion. Dice the tomatoes and salami. Cook the rice in salted water as usual. Fry the carrot slices with the salami cubes in a little oil until the carrots are lightly browned. Now add the onion, pepperoni, and leek and continue to simmer, stirring occasionally, until the leek begins to shrink slightly. Stir in the cream cheese, then fold in the tomatoes. Deglaze with vegetable stock and soy sauce. Just before serving, sprinkle the feta cheese over the pan and let it melt slightly.