Ghivecireis

Ingredients for 6 servings:

• 1 cup(s) rice, parboiled
• 2 cup(s) vegetable broth or salted water
• 1 m.-sized onion(s)
• 1 tbsp tomato paste
• 4 tbsp olive oil
• 2 tbsp sour cream or crème fraîche
• 1 m.-sized onion(s)
• 1 small red bell pepper(s)
• 1 zucchini
• 1 small eggplant(s)
• 50 g peas or green beans, frozen
• 1 shot of lemon(s)
• 4 tbsp olive oil
• 2 tbsp parsley
• 1 garlic clove(s), chopped
• 1 tbsp paprika powder
• salt and pepper
• 1 shot of vegetable stock
• 1 tbsp tomato paste

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Vegetable rice as a side dish to grilled food, also a fasting dish

Vegetables: Finely chop the onions, and dice the eggplant, bell pepper, and zucchini. Sauté 1 onion in oil, add all the vegetables, then add 1 tablespoon of tomato paste, paprika, garlic, broth, and parsley. Sauté briefly. Rice: Sauté the remaining onion and tomato paste in oil, add the rice, stir well, and simmer with twice the amount of broth, stirring occasionally. Mix the rice with the vegetables, place a cloth between the pot and the lid, and let it steam off in the oven at about 75 degrees Celsius. Stir in a little sour cream or crème fraîche, if desired.