One-pot rice – Mediterranean fake risotto

Ingredients for 3 servings:

• 1 cup basmati rice or risotto rice
• 2 cups water
• 3 tbsp soy sauce
• 2 tbsp oil
• 2 tbsp balsamic vinegar
• 1 tsp sweet paprika powder
• 1 tsp garlic powder
• 2 tsp Italian herbs, dried
• 1 tsp syrup or sugar
• 500 g tomatoes
• n. B. Mediterranean vegetables of your choice (e.g. zucchini, peppers, eggplant)
• n. B. Cheese, optional

Instructions

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

vegetarian or vegan

This serving size is appropriate if the dish is served as a main course without any side dishes. It is prepared in a large, ideally non-stick, lidded pan or in a large lidded pot. I use 1 cup (200 ml). Add the rice and water to the pan. Add the soy sauce, oil, balsamic vinegar, paprika, garlic powder, Italian herbs, and syrup, and stir everything gently. Cut the tomatoes into small pieces and scatter them over the rice mixture. If you want to add other Mediterranean vegetables (I often use a small zucchini), cut them into small pieces and scatter them over the tomatoes. Now put the lid on and set the stove to low (I use 1 of 3). Once it starts to simmer, simmer for 20 minutes. After 20 minutes, remove the lid, and if there is still too much liquid, let it boil away briefly while stirring. If desired, add a handful of shredded cheese of your choice and stir until the cheese is melted and evenly distributed throughout the dish. Without cheese, the dish is vegan.