John Myers
Contents
show
Vegetables with Rice and Olive Crumbles
The perfect vegetables with rice and olive crumbles recipe with a picture and simple step-by-step instructions.
1. Ingredients for the crumbles
- 150 g Pitted black olives
- 50 g Breadcrumbs
- 1 tbsp Chopped parsley
- 1 pinch Salt and pepper
2. Ingredients for the vegetables
- 2 piece Zucchini
- 1 piece Eggplant fresh
- 2 piece Red pointed peppers
- 1 small Onion
- 2 toe Garlic fresh
- 1 tsp Herbs of Provence
3. Ingredients for the rice
- 200 g Long grain rice
- 20 g Butter
- 1 tsp. Vegetable broth
- 0,5 L. Water
1. Die Crumbles:
- Chop the olives with a moulinette, place in a deep plate, mix well with breadcrumbs and chopped parsley, season with salt and pepper to taste.
2. Das Gemüse:
- Cut the zucchini, bell pepper, aubergine and the onion into small cubes, place in a pan with olive oil and fry briefly. Finely chop the garlic, add briefly to fry and season with the herbs of Provence, stir well and set aside.
3. Den Reis:
- Melt the butter in a small saucepan, add the rice and fry until translucent, stir, add the water and as soon as the water starts to boil add the vegetable stock and stir, set the heat to minimum, put the lid on and simmer until that Water is gone.
4. Fertigung:
- Briefly warm the baking pan in the preheated oven, remove it, melt a piece of butter in the pan and spread it, then first spread the rice, then the vegetables and finally the crumbles over the pan and bake in the oven at 180 ° C for 35 minutes.
- A green lolo salad with tomatoes, green onions and fresh peppermint with a sauce of freshly squeezed lemons, olive oil, salt and pepper and a cold rosé wine from the south go well with it.
Facebook Comments