John Myers
Tomato Rice with Zucchini
The perfect tomato rice with zucchini recipe with a picture and simple step-by-step instructions.
- 1 size Zucchini
- 1 white Vegetable onion
- 1 white Rapeseed oil
- 2 cups Brown rice or similar
- 1 liter Direct tomato juice
- 1 liter Vegetable salt *
- 1 liter Salt
- Peel the vegetable onion, cut it into small pieces and toss in the OIL, then pour the tomato juice on top (half of it first) and add the rice.
- Now cook the rice in the tomato juice, adding a little tomato juice every now and then and stirring constantly until the rice is cooked.
- Season the whole thing with a little vegetable salt or salt and let it soak for about 20 minutes. Then, if necessary, add tomato juice and heat briefly.
- During the time in which the toamten rice has been able to swell, wash and cut the zucchini – if the zucchini are young and very narrow, I leave the inside inside, otherwise I cut it out – stir the zucchini cubes into the tomato rice and season again if necessary – Finished !
a notice
- Since this dish is a variant of the light food / supplementary food, I have dispensed with hot ingredients / spices and the hotter searing of the onions (roasted aromas), these can be supplemented very well.
- * I use my own vegetable salts for seasoning, which you can find here under “Supplies” in many different variations.
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