Djuvec rice with feta and zucchini

Ingredients for 4 servings:

• 250 g rice
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp oil
• 500 g tomatoes, pureed
• 1 can of chopped tomatoes (400 g)
• 1 m.-large zucchini
• 200 g feta cheese without animal rennet
• 250 ml vegetable stock
• salt and pepper
• Paprika powder
• Cayenne pepper
• Sugar
• 1 tbsp tomato paste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian

Dice the onion and garlic, wash the rice. Heat the oil in a large, non-stick pot. First, sauté the onions briefly, then add the garlic and rice. Add a pinch of sugar and the tomato paste and sauté briefly, then deglaze with the vegetable stock, passata, and chopped tomatoes. Close the lid, bring to a boil briefly, and then simmer over low heat for about 25 minutes until the rice is tender. Dice the zucchini and add it about 15 minutes before the end of the cooking time. Season to taste. Dice the feta and fold it in at the end. Serve with baguette.