Mediterranean Feta Rice Pan with Zucchini

by Elli

Ingredients

• 130 G Rice
• 150 G Feta light
• 300 G Zucchini
• 200 G Cherry tomatoes
• 200 G Frozen peas
• Garlic clove or powder
• Salt, pepper
• Italian herbs
• Optional lemon juice

Instructions

1. Cook rice Cook the rice according to package instructions in lightly salted water.
2. Prepare vegetables Wash the zucchini and cut into small cubes. Halve the cherry tomatoes and dice or crumble the feta.
3. Sauté zucchini Heat a large non-stick pan and sauté the zucchini for about 5–7 minutes. Add a little water if needed to prevent sticking.
4. Add vegetables Add the frozen peas and cherry tomatoes. Season with garlic, salt, pepper, and Italian herbs. Cook everything for another 5–7 minutes until the peas are fully heated through.
5. Fold in rice Add the cooked rice to the vegetables and mix thoroughly. Add 2–3 tablespoons of water as needed to keep everything nice and moist.
6. Add feta Stir in the feta and warm over low heat for about 2 minutes. Part of the feta may melt slightly and make the rice-vegetable pan creamier.
7. Season and serve Refine to taste with pepper, Italian herbs, and a little lemon juice. Divide into two portions and enjoy!
8. Enjoy your meal 😘