Ingredients:
- 500g Medium grain Rice
- 300g Tomatoes
- 10g Sugar
- 1 clove Garlic
- 100g Onion
- 50g Sun-dried Tomatoes
- Salt and Pepper
- 3g Smoked Tomatoes
- ½ tbsp. Fennel seed
- 30g Green Onion
- 3 sprigs of Fresh Oregano
- 900ml Vegetable Broth
- 150g Fresh Cheese Cream
- 100ml Olive Oil
Preparation:
Place a pot over medium to high heat and roast the tomatoes for about 35 minutes with the sugar and salt. When ready, remove from heat, drain and mash them. Place another pot over medium to high heat and sauté the onion, garlic and fennel seeds in olive oil. Add the rice and sauté the mixture. Add the vegetable broth and the liquid from tomatoes. Blend the mixture, add the sun-dried tomatoes and finally add some vegetable broth. Add the dry spices and half of the cheese. When ready, remove from heat and add the green onion and oregano. Top with the remaining fresh cheese and serve.
