Mediterranean vegetable rice pan with arugula and feta

Ingredients for 2 servings:

• ½ pack of cherry vine tomatoes, approx. 200 g
• some oil
• some salt, coarse
• rosemary
• 2 small onions
• 1 garlic clove(s)
• ½ chili pepper(s)
• 2 tbsp tomato paste
• 1 zucchini
• 1 bell pepper
• 1 tomato(s)
• 125 g long grain rice (top long grain rice)
• e.g. salt and pepper
• Thyme
• 200 ml white wine
• 130 g feta cheese
• 1 tbsp sour cream
• 1 handful of arugula
• possibly Crema di Balsamic vinegar
• some basil leaves, fresh

Instructions

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

vegetarian and simple

First, wash the vegetables and arugula and preheat the oven to 150°C (top/bottom heat). Halve the cherry tomatoes and toss with a little oil, coarse salt, and rosemary. Then place the tomato halves on a baking sheet lined with baking paper and transfer to the oven. Peel and dice the onions, then fry them in a deep pan with the excess oil from the cherry tomatoes. Finely chop the garlic and chili pepper and add them to the pan along with the tomato paste. Dice the zucchini, bell pepper, and tomato and add them to the pan to sauté. Meanwhile, bring water to a boil, season with salt, and cook the rice according to the instructions. Once the vegetables are well-seared, season and deglaze with the white wine. Allow the liquid to evaporate, then cover the pan. When the rice is almost cooked, dice the feta. Add 3/4 of it to the pan and let it melt into the vegetables. Turn off the oven and add the rice to the pan. Remove the cherry tomatoes from the oven and add them to the rice pan. To serve, garnish the rice with sour cream, arugula, and balsamic crema, along with basil leaves and the remaining feta.