John Myers
Zucchini Rice Pot with Feta
The perfect zucchini rice pot with feta recipe with a picture and simple step-by-step instructions.
- 1 Red Onion, finely diced
- 3 Garlic cloves, finely grated
- 1 Red Chilli, finely chopped
- 200 g Celeriac, cut into fine cubes
- 500 g Zucchini, roughly diced
- 4 black Cardamom pods
- 4 Kaffilimette leaves
- 300 ml Vegetable stock
- 500 g Puree tomatoes
- 1 tbsp Tomato paste
- 1 tbsp Sugar
- 300 g Cooked basmati rice
- 0,5 bunch Spring onions, cut into rings
- 1 bunch Freshly chopped parsley
- 200 g Feta, crumbled
- 200 g Sesame
- Espelette pepper
- Black pepper from the mill
- Salt
- Oil
- Press on the cardamom pods and roughly crumble the kaffir lime leaves and then put both in a spice bag.
- Heat some oil in a saucepan and sweat the onion, garlic, celery and chili pepper a little, then add the zucchini and sweat for another 3 minutes. Then add the tomato paste and the sugar and roast both for a few minutes while turning.
- Then deglaze with the vegetable stock and the pureed tomatoes and season with salt, pepper and Espelette pepper and add the spice sachet and then simmer with the lid closed and low heat for about 2 hours. Then remove the spice bag and add the cooked rice, mix everything well and season well again.
- Then fold in the parsley and serve on deep plates. Pour the crumbled feta over it, as well as the spring onion rings and the toasted sesame seeds.
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