Mediterranean Rice-Vegetable Pot with Feta

Mediterranean Rice-Vegetable Pot with Feta

Rice or Pasta Salad

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Cook Time

35 min

Servings

2

Difficulty

Easy

Prep Time

15 min

This Thermomix® recipe for Mediterranean Rice-Vegetable Pot with Feta is ready in 35 min and yields 2 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Mediterranean rice-vegetable pot with feta is an absolute favorite dish of mine! The combination of sun-ripened vegetables, creamy feta, and fluffy rice is simply unbeatable. Perfect for a quick lunch or a light dinner. The dish is vegetarian and can be prepared wonderfully. It tastes especially good in the summer, but it also brings the sun to the plate on colder days. A dash of olive oil rounds it off. Try it, you'll be thrilled!

Ingredients (12 ingredients)

  • 1 piece Onion(s) large
  • 2 piece Zucchini small
  • 2 piece Bell pepper(s)
  • 100 g Feta cheese
  • 2 Zehe(n) Garlic clove(s)
  • 1 Beutel Rice
  • 1 can Tomato(es) diced
  • 1 Prise(n) Salt
  • 1 Prise(n) Pepper
  • 1 Prise(n) Paprika powder hot
  • 1 Prise(n) Oregano
  • 2 tbsp Olive oil

Preparation (7 steps)

1

Chop onion and garlic

Thermomix® Setting
3 sec/Speed 5

Peel the onion, quarter it, and add it to the mixing bowl together with the garlic cloves. Chop for 3 sec./speed 5. Use the spatula to push everything down from the edge.

3
2

Sauté vegetables

Thermomix® Setting
3 min/248°F/Speed 1 120

Add the olive oil and sauté for 3 min./120°C/speed 1.

180
3

Add zucchini and bell peppers

Thermomix® Setting
15 min/212°F/Speed 1 100

Cut the zucchini and bell peppers into cubes, add to the mixing bowl and simmer for 15 min./100°C/speed 1.

900
4

Cook rice

Cook the rice in salted water according to the package instructions. In the meantime, continue with the recipe.

5

Add feta and tomatoes

Thermomix® Setting
4 min/140°F/Gentle stir speed 60 Reverse

Crumble the feta, add it to the mixing bowl together with the diced tomatoes and simmer for 4 min./60°C/gentle stir setting.

240
6

Season and taste

Thermomix® Setting
10 sec/Speed 2

Season with salt, pepper, paprika powder, and oregano and stir for 10 sec./speed 2.

10
7

Serve

Spread the rice on plates and arrange with the sauce.

Finished cooking? Great! 🎉

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About this recipe

This Mediterranean rice-vegetable pot is a dish that always reminds me of vacations in Greece. The simplicity of the ingredients, the sun-ripened flavors, and the scent of herbs – that's pure summer for me. I have adapted the recipe over the years until it was the way I like it best. Originally, I prepared it without Thermomix®, but preparing it with it is simply unbeatably quick and uncomplicated. The base of the dish is of course the vegetables. The onion provides a pleasant sweetness and spice, the garlic brings a slight spiciness and depth into play. The zucchini contributes a mild, slightly sweet note, and the peppers, whether red, yellow, or orange, bring color and a slightly fruity taste. The feta cheese is the icing on the cake: it crumbles wonderfully and gives the dish a creamy texture and a salty, slightly sour note. The diced tomatoes provide the fruity base for the sauce and give the dish a nice consistency. When preparing in the Thermomix®, it is important not to chop the onion and garlic too finely, otherwise they can burn. Sautéing in olive oil is crucial to develop the flavors. Be careful not to sauté the vegetables for too long, they should still have some bite. The rice is cooked separately so that it does not become too soft. I prefer to use basmati rice, but jasmine rice or long-grain rice also work well. When adding the feta and tomatoes, it is important to keep the temperature low and use the gentle stir setting so that the feta does not crumble and the sauce does not splatter. Tasting is the be-all and end-all! Here you can let your creativity run wild. Variations are of course allowed! For a vegan version, you can simply omit the feta or replace it with a vegan feta alternative. You can experiment with the spices: thyme, rosemary, or marjoram also go very well. If you like it spicier, you can add a pinch of chili flakes. Instead of diced tomatoes, you can also use pureed tomatoes, then the sauce will be a little finer. Serve the rice-vegetable pot warm, with a dollop of yogurt or a dash of olive oil. A fresh salad or a piece of bread for dipping in the sauce goes well with it. You can also prepare the dish well in advance and store it in the refrigerator. It also tastes very good cold, for example as a salad. The rice-vegetable pot can be stored in the refrigerator, well sealed, for about 2-3 days. It can also be frozen well. When thawing, it can become a little watery, so it is recommended to boil it briefly again before serving and remove some liquid if necessary.

Created by

Sophie Werner

Sophie Werner

Community member

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6 Recipes

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Activity: Active
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Tags

#Vegetarian #Mediterranean #Summer #Fast #Cheap

Allergens

  • Milk

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