Zucchini rice pan

Ingredients for 4 servings:

• 200 g brown rice
• 1 tbsp vegetable broth, granulated
• 2 small zucchini
• 2 tbsp oil
• 2 onions
• 200 g soy granules
• 6 tbsp tomato paste
• 150 g sour cream
• salt and pepper
• 500 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

vegetarian

Bring the rice to a boil with 500 ml water and the granulated stock. Remove from the heat and let it soak for at least 3 hours. Cook the soaked rice for about 20 minutes until tender. In the meantime, peel the zucchini and cut into cubes. Peel and finely chop the onions. Heat the oil and fry the onions in it. Add the zucchini and fry briefly. Reduce the heat and add the rice and soy granules. Mix in the tomato paste and sour cream. Season to taste with salt and pepper. Serve immediately. Variation: You can also omit the zucchini pieces and use the rice and soy paste mixture to stuff vegetables (e.g. for cabbage rolls).