Italian zucchini with a twist on brown rice

Ingredients for 2 servings:

• 1 cup brown rice
• 2 cups water
• 1 large zucchini
• 1 m.-large bell pepper(s), red
• 1 leek(s) or spring onion
• 1 half pepper or chili pepper
• 1 clove(s) garlic
• 1 m.-sized carrot(s)
• 2 m.-large tomato(s)
• 1 pinch(s) of salt and pepper
• 1 pinch(s) rosemary
• Pinch(s) of oregano
• 1 sprig of parsley
• 1 pinch(s) cinnamon powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian, vegan

Boil the rice with twice the amount of water, then let it simmer until the rice has absorbed all the water. Cut the zucchini into large pieces and steam it with a little water, or use a steamer. Cook the remaining vegetables for the sauce in a little water, then puree. Season the sauce with the spices and herbs. If desired, you can add a small splash of cream or a spoonful of cream cheese, but this isn’t necessary. Drain the zucchini, add it to the sauce, and serve.