Vegetable strips with rice and ajvar

Ingredients for 12 servings:

• 8 bell peppers
• 1 eggplant(s)
• 700 g mushrooms
• 2 zucchinis
• 3 onions
• 4 garlic cloves
• 400 g crème fraîche
• 300 ml cream
• 1 jar Ajvar, spicy, approx. 400 g
• 1 bunch of spring onions
• 1 bunch mint, amount to taste
• 1 kg rice
• 150 ml milk, optional
• Olive oil or sunflower oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian

Heat olive oil or sunflower oil in a large pot. Finely chop the onions and garlic and sauté in the hot olive oil. While the vegetables are sautéing, roughly chop the vegetables and add them to the large pot one by one, preferably adding the mushrooms last. Sauté everything thoroughly, stirring regularly. In another pot, bring the rice and 1-1.5 liters of water to a boil. Cook the rice until the water has completely evaporated and the rice is nice and fluffy. Deglaze the vegetables with cream, stir in the crème fraîche and ajvar, and simmer briefly. In the meantime, finely chop the mint and spring onions and add them. You can use more milk to adjust the consistency of the sauce, if you like. Season with salt and pepper and simmer for another 10-15 minutes.