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Rice pot with tomatoes, zucchini and onions

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Ingredients for 1 servings:

  • 2 zucchinis
  • 4 tomatoes
  • 4 onions
  • 4 tsp, heaped margarine
  • 200 ml vegetable broth, clear
  • 320 ml tomato juice
  • 120 g rice (whole grain and wild rice mix)
  • e.g. wine vinegar
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Food combining

Wash the zucchini and tomatoes, peel the onions, and finely chop the vegetables. Sauté everything in heated margarine. Pour in the vegetable stock and tomato juice and bring to a boil. Sprinkle the whole-grain and wild rice mixture with the seasoning and cook for 20-25 minutes. Before serving, season with a few splashes of white wine vinegar and salt and pepper, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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