John Myers
Ingredients for 2 servings:
- 300 g rice
- 20 g butter, wild garlic butter
- 1 tbsp, heaped mustard, dill mustard
- 1 tbsp, heaped tomato paste
- 500 ml vegetable stock
- 100 g red pepper, snack pepper
- 10 cloves garlic, pickled in oil
- 180 g peppers, yellow and green, home-canned
- 5 Pepper, green, pickled
- 8 cherry tomatoes
- Salt
- black pepper, freshly ground
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Vegetarian for Two
Heat the butter in a large pan over medium heat, add the rice and brown it on all sides. Stir in the mustard and tomato paste and heat for a few minutes. Add the stock, mix well and reduce the heat to low. Peel, deseed and finely dice the red bell peppers and add them to the pan. Add the pickled yellow and green bell peppers and their liquid to the rice and stir everything together. Slice the pickled garlic and add it to the pan. Peel the pickled chili peppers, cut them into rolls and toss them into the rice with the garlic. Carefully season the rice pan with salt and pepper; the chili peppers add plenty of heat. Halve the cherry tomatoes and arrange them cut-side down on the rice. Place the lid on the pan and let everything cook for about 20-25 minutes. (Test the rice for tenderness.) Spoon the rice into small serving dishes, turn out onto a plate and serve. Place half a cherry tomato on each mound of rice, place the rest on the plate and decorate everything nicely.
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