Colorful rice pan, Moroccan spiced

Ingredients for 4 servings:

• 1 ½ cup(s) rice (parboiled)
• 2 carrots
• 1 bell pepper(s)
• 1 zucchini
• 2 tbsp peas and beans (frozen)
• 1 clove(s) garlic
• 4 large tomatoes
• 3 tbsp tomato paste
• 2 tsp, heaped Ajvar or tomato pesto, to taste
• 10 mini mozzarella or 100 g feta cheese
• 150 g Parmesan, freshly grated and some for sprinkling
• 3 cups vegetable broth
• Oil and clarified butter 1:1
• salt and pepper
• Ras el Hanout
• Harissa
• Paprika powder, sweet
• basil
• rosemary

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Cook the rice in the broth according to the package instructions. Clean and chop all vegetables (except peas and beans), peel and chop the garlic, blanch the tomatoes in hot water, peel off the skin, and chop finely (alternatively, use a can of chopped tomatoes). Fry the carrots in the fat mixture for 3-5 minutes, then add the remaining vegetables (except frozen), tomato paste, ajvar, or pesto, and sauté everything for 5 minutes. Then add the cooked rice, tomatoes, and frozen vegetables and sauté briefly. Before serving, stir in the Parmesan cheese and either the halved mozzarella balls or the diced feta cheese, and season to taste. Serve sprinkled with a little Parmesan cheese.