Colorful wild rice pan

Ingredients for 2 servings:

• 1 cup rice (wild rice mix, approx. 80 g)
• Water
• ½ can of corn (approx. 100 g)
• ½ red pepper(s) (approx. 100 g)
• ½ zucchini (approx. 100 g)
• 1 small onion(s)
• 3 tbsp sunflower seeds
• some olive oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

inspired by a frozen product – vegetarian

Bring a pot of water to a boil for the rice. Rinse the rice in a fine-mesh sieve under the tap until the water runs clear. When the water in the pot boils, add the rice and cook until al dente (this can take quite a while with wild rice blends; I took half an hour; please check regularly). In the meantime, peel and finely chop the onion, wash the bell pepper and zucchini, and remove the cores from the peppers. Finely dice the bell pepper and zucchini, slightly larger than corn kernels. Sauté the onion in a pan over medium heat in a little olive oil until translucent (about 5 minutes), stirring occasionally. When the onion is translucent, add the bell pepper and zucchini and cook, stirring occasionally. I like the diced vegetables to take on some color; this takes me about 20 minutes. Drain the corn and add it towards the end of the cooking time (after about 15 minutes). Drain the rice and add it to the pan when the vegetables are tender. Mix well and season with salt and pepper. I use a lot of pepper because I like the mixture a little spicy. Stir in 3 tablespoons of sunflower seeds. This rice dish is light and crunchy. I like it that way, but if you’re not a fan of dry rice dishes, be warned! As a child, I often filled half a bread roll with leftovers in the evening. Also very tasty! I use a rice blend of long-grain rice, red rice, and wild rice, but that’s up to you. The dish would certainly taste good with regular rice, too, but it would have less bite.