Ingredients
- 1 onion
- 400 g carrots
- 250 g bell peppers
- 150 g rice
- 1 L vegetable broth
- 400 g diced tomatoes (canned)
- 250 g frozen peas
- 500 g cold cuts (in thick slices, e.g. meat loaf)
- salt, pepper
- 2 tbs lemon juice
- 1/2 bunch flat leaf parsley
Preparation
1. Peel the onion and carrots, finely cut the onions. Cut the carrots diagonally into thin slices. Clean and finely dice the bell peppers.
2. Add the diced onion to the pot, heat the pot on highest level up to the roasting window, switch to a low level and roast the onions. Add rice and roast briefly. Add the carrots, broth and chopped tomatoes.
3. Heat the pot at highest up to the vegetable window, switch to a low level, and cook for about 15 minutes in the vegetable area.
4. Dice the cold cuts or cut out small shapes, add to the stew with peas and diced bell peppers. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 5 minutes in the vegetable area.
5. Season to taste with salt, pepper and lemon juice. Finely chop the parsley leaves, scatter over the stew and serve.
Tip
- Cut out, for example, butterflies or flowers from the vegetables and sausage with small cutters. The cut-out leftovers are great for use in a pasta or rice salad.
This recipe has been tested and approved by AMC.
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