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Vegan pepper and zucchini rice with sesame

updated

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Ingredients for 2 servings:

  • ½ cup risotto rice, whole grain, or brown rice
  • ½ cup wild rice, plain
  • 2 ½ cup(s) water, possibly lightly salted
  • 1 small zucchini
  • ½ bell pepper(s), fresh
  • 1 small onion(s)
  • ½ cup water
  • ½ jar Ajvar, hot
  • salt and pepper
  • chili powder
  • 3 tbsp sesame seeds

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

hot, all quantities in cups, 200 ml per cup

Measure the ingredients using a 200 ml cup. Boil the rice with the water for 35 minutes, then let it soak for 5 minutes. Wash and dice the zucchini. Peel and dice the onion. Wash, halve, deseed, and dice the bell pepper. Cook the vegetables separately in water for 10 minutes, then stir in the ajvar. When the rice is done, add it and season to taste. Add the sesame seeds. Serve warm.

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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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