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🍽️ Braised vegetables with wild rice

424 kcal · 30 min · 4 servings

Ingredients

• 2 cups wild rice
• 3 cups water
• 1 tsp sea salt
• 2 tbsp butter
• 2 tbsp chopped parsley
• 1 eggplant
• 1 green bell pepper
• 1 red bell pepper
• 4 tomatoes
• 1 zucchini
• 1 onion
• 2 garlic cloves
• 3 tbsp oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• salt (pepper)

Instructions

1. 1. Put the wild rice in a pot and cover it with water.
2. 2. Bring the water to a boil.
3. 3. Salt the water.
4. 4. Cook the wild rice for about 30 minutes.
5. 5. Wash the eggplant, peppers, tomatoes and zucchini thoroughly.
6. 6. Pat the vegetables dry.
7. 7. Slice the eggplant into thin slices.
8. 8. Slice the onion into thin slices.
9. 9. Finely chop the garlic.
10. 10. Heat the oil in a large pot.
11. 11. Sauté the eggplant, onion and garlic.
12. 12. Finely chop the remaining vegetables.
13. 13. Add the remaining vegetables to the pot.
14. 14. Season the vegetables with oregano.
15. 15. Season the vegetables with thyme.
16. 16. Season the vegetables with pepper.
17. 17. Season the vegetables with salt.
18. 18. Cook the vegetables with a lid on medium heat for about 10 minutes.
19. 19. Turn off the heat under the rice.
20. 20. Stir the rice vigorously.
21. 21. Add the butter to the rice.
22. 22. Let the rice rest for about 5 minutes.
23. 23. Warm a large flat plate.
24. 24. Stir the rice again.
25. 25. Fill a moistened bowl exactly with the rice.
26. 26. Press the rice firmly in the bowl with a spoon.
27. 27. Place the flat plate on top of the bowl.
28. 28. Invert the bowl so that the rice lands in the center of the plate.
29. 29. Arrange the vegetables around the rice.
30. 30. Garnish the dish with parsley.

Nutrition per serving

• kcal: 424
• Protein: 14 g · Fett/Fat: 15 g · Carbs: 57 g