Colorful vegetable pan with rice

Ingredients for 4 servings:

• 125 g rice
• ½ tsp rice vinegar
• salt and pepper
• 20 g butter
• 250 ml water, boiling
• 1 bunch of soup vegetables
• 3 spring onions
• 1 zucchini
• 250 g cherry tomatoes
• 150 g feta cheese
• 5 lovage leaves
• some oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

quick, vegetarian, using leftovers

First, melt the butter in a saucepan and boil the water in a kettle. Add the rice to the melted butter and lightly sweat or toast. Add the boiling water, salt, and rice vinegar, and cook the rice over low heat for 15-20 minutes. In the meantime, wash and trim the vegetables. Use a vegetable peeler to slice the carrots into strips, thinly slice the celery, and add to a hot pan with oil. Slice the leek and spring onions into rings and add to the carrots and celery. Halve the zucchini lengthwise and cut into pieces; if you like, remove the core first. Halve the tomatoes and add to the pan. Chop the parsley and lovage, and crumble the feta. Add the cooked rice to the pan, then stir in the feta and herbs. Wait a moment until the feta has warmed up a little.