Scampi and vegetable rice dish

Ingredients for 6 servings:

• 3 packs of scampi, frozen (approx. 500 – 750 g)
• 3 bags of long grain rice
• 3 onions, red
• 4 cloves garlic
• 300 g peas, frozen
• 1 can corn, drained
• 1 large bell pepper(s), red or yellow
• 150 g fresh green beans
• 400 g tomatoes, chopped
• 40 g chicken stock powder
• 3 tbsp, heaped Ajvar, mild
• 5 stalks of parsley
• 3 tbsp olive oil
• 3 tbsp, leveled seasoning mix for rice (all-rounder)
• pepper, black
• Cayenne pepper
• Paprika powder, sweet
• Nutmeg, freshly grated
• oregano
• Thyme

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

You’ll need a very large pan. Ideally, a deep wok pan. Defrost the frozen scampi and frozen peas at room temperature for about 1-2 hours, or alternatively, in the microwave, depending on the power of the appliance. Bring about 2 liters of water to a boil. Dissolve the chicken stock powder in it. Wash the green beans and remove the stalks. Once the water boils, cook the rice in it for 12-15 minutes. After about 5 minutes of cooking, add the whole beans and cook for about 10 minutes. Heat 3 tablespoons of olive oil or butter in a large pan/wok. Peel and finely dice the onions and garlic, and sauté for 2-3 minutes until translucent. Deseed the peppers and drain the can of corn. Cut the peppers into small cubes. Add the thawed scampi, peas, finely chopped peppers, and corn and fry. Now deglaze the pan with the chopped tomatoes and add another 3-4 tablespoons of mild ajvar. Drain the cooked rice and beans. Add the rice to the pan with the scampi and vegetable sauce. Cut the beans into approximately 1 cm long pieces and add them to the pan with the remaining ingredients. Season to taste. Mix all ingredients thoroughly and simmer for another 10 minutes over medium heat.