Let's Cook with Meg and Ted

Meditteranean vegetable hotpot with feta

1/4 cupolive oil
1onion, chopped
2 clovesgarlic, chopped
1green capsicum, chopped
1red capsicum, chopped
3zucchini, sliced
3baby eggplant, sliced
100 gbutton mushrooms, sliced
2 cupslong grain rice
3 cupsvegetable stock
1 cupwhite wine
400 g cancrushed tomatoes
2 tablespoonstomato paste
250 gfeta 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.

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