without Meat: Vegetable and Rice Pan with Mozzarella Cheese

• Prepare long grain rice according to the instructions on the package.
• Wash, core and cut the peppers into strips. Clean the spring onions and cut into fine rings.
• Heat the rapeseed oil in a coated pan and stew the vegetables in it until al dente.
• Add the rice to the vegetables, pour in the vegetable stock and let everything cook. Until the liquid has boiled down. Carefully fold in the chopped parsley.
• Season the vegetable rice pan with spices and arrange on plates.
• Cut the mozzarella cheese into small cubes, spread over the vegetable rice, sprinkle with herbs and serve.

Here is another interesting variation for you:

• Let the rice cool down, core 300 g tomatoes instead of the peppers and cut into small cubes. Peel and quarter 1/3 of the medium cucumber, remove the seeds and cut into cubes the same size as the tomatoes. Mix the rice, diced tomatoes and cucumber together in a bowl. Mix a dressing made from 3 tablespoons of lemon juice, freshly ground pepper, salt, 1 tablespoon each of olive and rapeseed oil and mix into the salad. Pour cheese cubes over it. Before serving, you can season again with salt and pepper. It also tastes soooo ...... delicious!