This vegetable pan is so wonderfully uncomplicated, wonderfully colourful and so rich in vitamins! Healthy can be so simple!
Colorful vegetable pan with rice and mozzarella
- 300 g natural wholemeal rice
- 350 g frozen beans
- 2 peppers chopped
- 300 g corn
- 1 onion
- 250 g mozzarella
- 1 tablespoon coconut oil
- 2 tablespoons almond paste
- 300 ml vegetable broth
- some chives and basil chopped
- Cress for decoration
Cook rice according to package instructions.
Sauté the onion in a high pan with coconut oil until it becomes glassy. Add the paprika and fry briefly.
In a bowl, mix the vegetable stock, almond paste and paprika powder together and add to the pan. Add beans and simmer for 10 minutes.
Add the corn and continue cooking for 5 minutes. Season to taste with salt and pepper.
Stir in the chives and basil leaves. Arrange the vegetables on a plate with rice and decorate with mozzarella. Who likes to sprinkle cress on top.
If you are already pre-cooking the rice (e.g. on a Sunday evening while you are watching Crime Scene or Netflix 😉 you can make this dish into a lightning dish in about 15-20 minutes!