This weekend my brother was visiting me, and since the kitchen is a much nicer place to spend time than the foggy, rainy, cold streets of early spring Copenhagen, we had plenty of time trying out new recipes 😉 So here comes the first one – a Mediterranean rice bowl, which tasted really nice in combination with the sweet tomato sauce and some crispy fried mushrooms. Adding a bit of parmesan makes the recipe non-vegan, but is in my eyes definitely worth it.
Ingredients (serves 2):
|For the rice:||For the tomato sauce:|
|1 bag of basmati rice||1/2 onion|
|1/2 onion||1 clove garlic|
|1/2 clove garlic||1 tbsp olive oil|
|1-2 tbsp olive oil||5 middle sized tomatoes|
|1/4 bell pepper||1 bayleaf|
|1/2 zucchini||1 handful fresh basil, chopped|
|1/4 eggplant||salt, pepper, nutmeg|
|salt, pepper, dried thyme||Parmesan to taste|
|1 tbsp butter|
Before you start, wash all the vegetables thoroughly. Bring water to the boil in a small pot and cook the rice according to the packing instructions. In the meantime cut the vegetables into medium sized cubes, the mushrooms into eighths and chop the onion into fine bits. Heat up one tbsp olive oil in a frying pan and one tbsp olive oil in a sauce pan. When the oil is hot, start frying the chopped onion, putting half of it into the frying pan and half into the sauce pan. When the onions turn glossy, add the bell pepper to the frying pan and press in the garlic into the sauce pan. Add the tomatoes and a bayleaf to the sauce pan and let it simmer on medium heat until all the tomatoes have softened up. Meanwhile add the zucchini and eggplant cubes to the bell pepper in the frying pan and press in the garlic as well. Let roast on medium heat. After 5 minutes add the basil to the tomatoes, let simmer for another minute then remove the bayleaf. Use a handheld blender to blend the tomatoes into a smooth sauce. Season with salt, pepper and a bit of fresh nutmeg and keep warm until serving. When the rice is cooked, transfer it to the frying pan and roast it together with the vegetables. Melt 1 tbsp of butter in a frying pan and sear the mushrooms from both sides. Serve the rice with a bit of tomato sauce aside and sprinkle with fried mushrooms and Parmesan according to taste.