Moroccan rice with vegetables
Rice can be eaten as a vegan or vegetarian dish with poached egg. Great for chicken.
For four portions
a glass of rice (natural for me)
3 teaspoons of Sahara Moroccan spice (it includes: coriander, cumin, onion, garlic, cumin, fennel, pepper, mustard, chili, salt)
1/2 pickled lemon (optional – I added because I had)
1/2 bunch of mint
dried tomatoes or cocktail
green olives or black (several)
so with 1/2 lemon
2 teaspoons honey
40 ml olive oil + 1 tablespoon sauce
Prepare a sauce of lemon juice, grated zest, honey and a tablespoon of olive oil. Set aside.
Cook the rice loose according to the time on the packaging. Cut zucchini, peppers and onions into cubes. Put the onion, hot pepper and finally zucchini on hot oil. Add tomatoes cut in half or dried tomatoes (I used dried) and chopped pickled lemon. Finally, add 3 teaspoons of Sahara spice. Add rice and mix together. Add the previously prepared sauce. Sprinkle with chopped mint and coriander.