Vegetable hot pot

Name: Vegetable hot pot
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 60.00 ml oil; 1.00 onion chopped; 2.00 garlic cloves, crushed; 1.00 pepper green and red, chopped; 3.00 courgettes sliced; 1.00 aubergine halved, sliced; 500.00 ml long grain white rice; 100.00 g button mushrooms; 750.00 ml stock vegetable or chicken; 250.00 ml wine white; 410.00 g tomatoes diced; 30.00 ml tomato paste; 150.00 g feta cheese optional

6 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (13)

60.00 ml	oil
1.00	onion — chopped
2.00	garlic — cloves, crushed
1.00	pepper — green and red, chopped
3.00	courgettes — sliced
1.00	aubergine — halved, sliced
500.00 ml	long grain white rice
100.00 g	button mushrooms
750.00 ml	stock — vegetable or chicken
250.00 ml	wine — white
410.00 g	tomatoes — diced
30.00 ml	tomato paste
150.00 g	feta cheese — optional

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Method:

1. Heat oil and sauté onion, garlic, green and red peppers until soft but not browned.
2. Add baby marrow and brinjal, stir-fry for a further 5 minutes. Add uncooked rice and stir-fry for 2 minutes.
3. Add mushrooms, stock, wine, undrained tomatoes and tomato paste. Stir to combine, bring to the boil, reduce heat, cover and simmer for about 20 minutes.
4. The rice should be tender and have absorbed most of the liquid.
Serve topped with crumbled feta cheese, if desired.