Rice pan with mushrooms, feta and vegetables

Ingredients for 4 servings:

• 1 cup basmati rice
• 2 cups vegetable broth
• 1 m.-sized onion(s)
• 250 g mushrooms, brown
• 1 ½ m.-large bell pepper(s), red and yellow
• 1 small zucchini
• 2 large tomatoes
• 1 can coconut milk, approx. 400 g
• 1 package of feta cheese, approx. 200 g
• Salt
• Curry powder or paste
• some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Cook the rice in the vegetable stock according to the package instructions. Meanwhile, prepare the vegetables. Dice the onions, dice the tomatoes larger, slice the mushrooms and zucchini, and cut the bell peppers into sticks. In a hot pan, fry the onions in a little oil over medium heat. Add the mushrooms and fry for 3-5 minutes. Then add the bell pepper sticks and zucchini to the pan and fry for another 5 minutes. Add the tomatoes and heat for another 3-5 minutes. Before the tomatoes become too mushy, pour over the coconut milk and stir. Season to taste with curry powder or paste and salt. Add the cooked rice to the vegetable pan and mix well. Season again with salt and curry. Finally, add the crumbled feta to the prepared plates. The cheese should only melt when serving.