Confetti rice

Ingredients for 4 servings:

• 190 g rice
• 400 ml vegetable stock
• 1 tsp salt
• 100 g carrot(s)
• 125 g zucchini
• 60 g red onion(s)
• 80 g corn (frozen)
• 60 g bell pepper(s), red
• 80 g peas (frozen)
• 2 tbsp parsley, chopped
• 1 tbsp thyme or marjoram
• 1 garlic clove(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quick to make and especially children love it

Bring the rice to a boil in the broth with the garlic in a covered saucepan, then reduce the heat to a simmer. Meanwhile, finely dice the carrots, zucchini, bell peppers, and onion. After 10 minutes, add the carrots and onions to the rice and simmer for 5 minutes. Then add the remaining vegetables, remove the pan from the heat, and let stand, covered, for 5 minutes. Stir everything well until it looks nice and colorful and sprinkle with the herbs. The confetti rice is great on its own, but also as a side dish to steamed fish or as a filling in pancakes or omelets.