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Ingredients (4 servings)
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500 g Langkorn Express Reis
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400 g Zucchini
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2 Stk. Spitzpaprika Mix
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1 Stk. Granatapfel
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1 Stk. Bio Zitronen
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30 ml Olivenöl
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Salz, Pfeffer, Kreuzkümmel
Preparation
- Wash and dice the zucchini, core the pointed peppers and cut into strips. Halve the pomegranate and remove the seeds.
- Heat the olive oil in a large pan and fry the zucchini and pointed peppers vigorously for about 6 minutes.
- Add the express rice with a splash of water to the pan, sauté for 3 minutes while stirring, and season everything to taste with salt, pepper, cumin, and the juice of the lemon.
- Divide the finished rice skillet onto plates and serve sprinkled with the fresh pomegranate seeds.
