- 100 g olives
- 350 g cherry tomatoes
- 2 cloves garlic
- 2 green onions
- 1 onion (red)
- 2 bell peppers (red)
- 1 zucchini1 eggplant
- 250 g rice
- 2 lemons
- ½ tsp saﬀron
- 100 ml white wine
- <550 ml vegetable stock
- <550 g peas
Utensils: cutting board, knife, frying pan, cooking spoon
Drain olives. Halve cherry tomatoes, mince garlic, and thinly slice green onions. Dice red onion, bell pepper, zucchini, and eggplant into walnut-sized pieces.
Add some olive oil to a frying pan and sauté garlic, onion, bell peppers, zucchini, and eggplant over medium-high heat for approx. 4 – 6 min.
Add rice to pan, stir thoroughly to combine, and continue to sauté for approx. 1 – 2 min.
Add saﬀron to pan, stir thoroughly to combine, and continue to sauté for approx. 1 – 2 min.
Deglaze with white wine. Add vegetable stock until ingredients are just covered. Season to taste with salt and pepper. Bring everything to a boil, then reduce to a simmer and cook for approx. 15 – 20 min. until rice is al dente. Stir occasionally.
Gently fold in lemon ﬁllets, tomatoes, olives, green onions, and peas. Continue to sauté approx. for 5 – 6 min. Enjoy!
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