Vegetable stew with rice

Ingredients for 4 servings:

• 200 g rice (brown rice)
• Salt
• 1 onion(s)
• 2 bell peppers, red
• 1 zucchini
• 2 stalk(s) Celery
• 200 g fennel
• 2 tbsp oil (sunflower oil)
• 800 ml vegetable broth (instant)
• 2 sprigs of marjoram
• 2 tsp thyme, dried
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

colorful and full of vitamins

Wash the rice thoroughly under cold running water in a sieve until the water runs clear. Then bring the rice to a boil in a saucepan with just under twice the amount of lightly salted water, cover, and simmer over low heat for about 30 minutes. In the meantime, peel the onion and dice it finely. Halve the bell peppers, remove the stems, seeds, and membranes, and cut the flesh into thin strips. Wash and trim the zucchini, celery, and fennel. Dice the zucchini and celery, and thinly slice the fennel. Heat the oil in a pan and sweat the diced onion until translucent. Add the vegetables and sauté for a few minutes, stirring. Pour in the stock, cover, and simmer for 15 minutes. Wash the marjoram and pick off the leaves. Mix the rice with the vegetables, season with thyme, salt, and pepper, and serve the stew sprinkled with marjoram. Variation: You can vary the vegetables depending on what’s available on the market; you can also add beans, peas, carrots or beets – whatever takes the longest to cook goes into the pot first.