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Mediterranean Vegetable Hot Pot




Source of Recipe


Western Star E-meals Issue 112


List of Ingredients




3 Tbsp Olive Oil
30g Western Star Butter
1 Onion, finely diced
2 Garlic Cloves, crushed
1 Green Capsicum, chopped
1 Green Capsicum, chopped
3 Zucchinis, sliced
2 Small Eggplants, sliced
2 Cups Long Grain Rice
100g Mushrooms, any sort
3 Cups Vegetable or Chicken Stock
1 Cup White Wine
400g Can Crushed Tomatoes
2 Tbsp Tomato Paste
150g Feta Cheese

Recipe



Heat the olive oil and butter in a large heavy-based pan, and add the onion and garlic, and cook over medium heat for about 10 minutes or until the onion is soft.

Add the capsicums and sauté for 3 minutes. Then add the zucchini and eggplant and sauté for a further 5 minutes. Add the rice and stir well for 2 minutes, making sure the rice is well coated.

Now add the mushrooms, stock, wine, tomatoes, and tomato paste. Stir to combine and then bring to the boil, reduce the heat, cover and simmer for 20 minutes until the rice is tender and most of the liquid is absorbed.

Serve immediately, crumbled with feta cheese on top.