Ingrédients
Riz brun1 cup
Courgette8 pieces
Aubergine4 pieces
Poivron4 pieces
Piment fort1 piece
Tomate2 pieces
Oignon1 piece
Ail3 cloves
Concentré de tomate3 tablespoons- Parsley, finely chopped1 teaspoon
- Mint, finely chopped1 teaspoon
- Dill, finely chopped1 teaspoon
Huile d'olive2 tablespoons
Poivre noir0
Sel0- Boiling Water0
Mesures
- 1
Wash the rice thoroughly, place it in a pot, and add two cups of boiling water using the same rice cup. Leave it on low heat without adding salt.
5 minutesMatériel requis:
Marmite - 2
In the blender, place the tomatoes, onion, garlic, hot pepper, and tomato paste and blend well.
5 minutesMatériel requis:
Blender - 3
In another pot on the stove, add a tablespoon of olive oil, then add the tomato mixture with salt and black pepper and let it simmer until the sauce thickens.
5 minutesMatériel requis:Marmite - 4
Hollow out the zucchini, eggplant, and bell pepper.
5 minutes - 5
Once the rice is cooked and the sauce has thickened, add half of the sauce to the rice along with a tablespoon of olive oil, then add the dill, parsley, and mint and mix well.
5 minutes - 6
Stuff the zucchini, eggplant, and bell pepper with the rice mixture.
5 minutes - 7
In another pot, place the remaining sauce and arrange the stuffed vegetables. Add boiling water until it covers the vegetables and leave them on the heat until cooked. Enjoy your meal.
5 minutesMatériel requis:Marmite
Faits nutritionnels
Riz brunpour 100gCourgettepour 100gAuberginepour 100gPoivronpour 100gPiment fortpour 100gTomatepour 100gOignonpour 100gAilpour 100gConcentré de tomatepour 100gHuile d'olivepour 100gPoivre noirpour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.