Mediterranean zucchini and rice pan with feta

Ingredients for 4 servings:

• 2 zucchinis
• 1 small eggplant(s)
• 1 bell pepper(s), red
• 1 clove(s) garlic
• 1 large onion(s)
• 1 chili pepper(s)
• 250 g long grain rice
• 600 ml vegetable stock
• 400 ml white wine
• 1 tbsp paprika powder, hot
• 2 tbsp paprika powder, sweet
• 4 tbsp tomato paste
• 1 tbsp balsamic vinegar
• e.g. salt and pepper
• 300 g feta cheese
• some oil
• e.g. sour cream
• Thyme

Instructions

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

without ready-made products

Wash and trim the zucchini, eggplant, and bell pepper, then cut into pieces, strips, or cubes. Peel and finely dice the onion. Clean and deseed the chili pepper, peel the garlic, and chop both very finely. Heat the oil in a large, deep pan and sauté the vegetables for about 5 minutes. Then add the uncooked rice and sauté briefly. Deglaze with 300 ml stock and 200 ml wine and bring to a boil. Stir in the paprika, tomato paste, vinegar, salt, and pepper, mix well, and simmer over low heat until the rice is tender, adding a little more stock and wine every now and then. Once the rice is almost tender, stir in the feta cheese, cut into small cubes, add a tablespoon of sour cream, if desired, and season again with seasoning. Serve with a fresh, green salad. Note: This recipe is similar to the taste of “Mediterranean Zucchini Pan” prepared with Fix packets.