Kritharaki in vegetable and tomato sauce

Ingredients for 2 servings:

• 350 ml vegetable stock
• ¼ tsp saffron threads
• 2 tbsp olive oil or rapeseed oil
• 1 small onion(s), cut into strips
• 1 clove(s) garlic, or more if desired, finely chopped
• 150 g Kritharaki (rice-shaped noodles)
• 200 g Asian vegetable mix, frozen, thawed
• 100 ml grape juice, light
• 200 g tomatoes, chopped
• ½ tsp Pul Biber
• some thyme
• some basil
• 3 tbsp black olives, pitted, sliced
• ½ tsp lemon zest
• n. B. Salt and pepper, freshly ground
• 2 tbsp, heaped Parmesan, sliced
• 1 tsp, heaped chives

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple, vegetarian, well seasoned

Bring the vegetable stock to a boil with the saffron and set aside. Heat the oil and sauté the onion, then add the garlic and sauté briefly. Stir in the kritharaki and vegetables and fry gently. Deglaze with grape juice and top up with half of the vegetable stock and the chopped tomatoes. Season with pul biber, thyme, and basil. Simmer for about 12-15 minutes, stirring frequently and adding the rest of the stock. Finally, stir in the olives and lemon zest. Season to taste with salt and pepper. Divide between 2 plates, top with shaved Parmesan cheese, and sprinkle with chives.