Vegetarian confetti rice

Ingredients for 4 servings:

• 190 g rice
• 400 ml water or broth
• 1 tsp salt
• 1 garlic clove(s)
• 100 g carrot(s), cut into 5 cm long, thin sticks
• 1 onion(s), red
• 125 g zucchini, cut into 5 mm cubes
• 80 g corn from a can or frozen corn
• 1 bell pepper(s), red, diced
• 80 g peas, frozen
• 2 tbsp parsley, chopped
• 1 tbsp thyme or marjoram
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Place the rice, water, salt, and garlic in a saucepan with a tight-fitting lid and bring to a boil. Reduce the heat to a simmer. After 10 minutes, add the carrots and onions and sauté for about 5 minutes. Add the remaining vegetables and turn off the heat. Cover and let stand for 5 minutes. Then fluff up with a fork, spreading the vegetables evenly. Sprinkle with the herbs and serve. Season to taste with salt and pepper, if desired. Suitable as a side dish, omelet filling, or as a salad the next day with a light dressing.