Vegetable hot pot


Ingredients 13
Servings 6
Time

Ingredients

  • 60
    ml
    oil
  • 1
    onion, chopped
  • 2
    cloves garlic, crushed
  • 1
    each green and red pepper, chopped
  • 3
    baby marrows, sliced
  • 1
    aubergine, sliced and halved
  • 500
    ml
    uncooked long grain rice
  • 100
    g
    fresh button mushrooms
  • 750
    ml
    vegetable or chicken stock
  • 250
    ml
    white wine
  • 410
    g
    diced tomatoes
  • 30
    ml
    tomato paste
  • 150
    g
    feta cheese (optional)
 

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.
 

 

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