Pepper – zucchini – pan with saffron rice

Ingredients for 2 servings:

• 2 red bell peppers
• 2 yellow bell peppers
• 2 bell peppers, orange
• 1 zucchini
• 4 spring onions
• 1 piece(s) ginger, thumb-sized
• 2 tbsp oil (rapeseed oil)
• 2 tbsp crème fraîche
• chili sauce, sweet
• Chili, from the mill
• Salt
• 1 cup rice
• 300 ml chicken broth
• 1 can/n saffron threads
• ½ bunch chives, in rolls

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Pour chicken stock into a pot and soak the saffron threads for 30 minutes. Clean the bell peppers and cut the flesh into fairly large pieces. Use a vegetable skewer to scoop out the flesh from the zucchini. Cut the spring onions into small rounds. Peel and finely dice the ginger. Bring the chicken stock to a boil and let the rice swell with the lid on and the plate open. Heat the rapeseed oil in a pan and sauté the ginger and spring onions. Add the bell peppers and zucchini balls and cook over low heat with the lid on for about 10 minutes. Season to taste with chili sauce, salt, and freshly ground chili, and cook for another 5 minutes over low heat with the pan uncovered. Check for doneness; the vegetables should still have a bite, not be too soft. Finally, stir in the crème fraîche and chives and serve immediately. If you ate a lot of meat over the weekend, this is a delicious and light meal to start the week.