Grain and rice pan with vegetables

Ingredients for 2 servings:

• 150 g rice (rice-cereal mixture)
• 1 large onion(s), red
• 1 large bell pepper(s), red
• 2 m.-large carrot(s)
• 2 m.-large zucchini
• 100 g corn from the can
• 1 tbsp olive oil
• 1 tbsp vegetable broth, instant
• ¼ tsp salt
• 3 pinches of pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

low-fat

Cook the rice and grain mixture in plenty of salted water according to the package instructions. Finely dice the onion. Cut the bell pepper into approximately 1 cm pieces. Dice the carrots. Slice the zucchini. Drain the corn kernels in a sieve. Drain the rice and let it drain. Heat the oil in a high-fat pan and sauté the diced onion. Add the diced carrots and bell pepper pieces and sauté for about 5 minutes. After another 5 minutes, add the zucchini slices and corn kernels. Stir in the granulated vegetable stock and season with salt and pepper. Mix the rice mixture with the stir-fried vegetables and serve on 2 plates.