| 100 g | olives |
| 350 g | cherry tomatoes |
| 2 | garlic |
| 2 | green onions |
| 1 | onion (red) |
| 2 | bell peppers (red) |
| 1 | zucchini |
| 1 | eggplant |
| 250 g | rice |
| 2 | lemons |
| ½ tsp | saffron |
| 100 ml | white wine |
| 300 ml | vegetable stock |
| 300 g | peas |
| salt | |
| pepper |
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.
Fillet lemons.
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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