| Meditteranean vegetable hotpot with feta |
| 1/4 cup | olive oil |
| 1 | onion, chopped |
| 2 cloves | garlic, chopped |
| 1 | green capsicum, chopped |
| 1 | red capsicum, chopped |
| 3 | zucchini, sliced |
| 3 | baby eggplant, sliced |
| 100 g | button mushrooms, sliced |
| 2 cups | long grain rice |
| 3 cups | vegetable stock |
| 1 cup | white wine |
| 400 g can | crushed tomatoes |
| 2 tablespoons | tomato paste |
| 250 g | feta cheese |
Heat oil in a large pan and cook onion over low heat for about 10 minutes until very soft, but not browned. Add the garlic and cook for a further minute. Add the capsicums, eggplant and zucchini and cook for 5-10 minutes, then add the rice and stir fry for 2 minutes. Add the mushrooms, stock, wine, undrained crushed tomatoes and tomato paste. Bring to the boil, reduce the heat, cover and simmer for 20 minutes. The rice should be tender and have absorbed most of the liquid. Stir through the feta or just crumble it over the top, and serve.
This is one of my mum's recipes. It's excellently rib-sticking in winter.
|
|