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Ingredients
- 1 Schalotte
- 2 Knoblauchzehen
- 70 g rote Paprika, in Stücken
- 20 g Oliven, schwarz, entsteint, abgetropft
- 1 TL Thymian, getrocknet
- ¾ TL Salz
- ½ TL Pfeffer
- 30 g Olivenöl
- 450 g Wasser
- 400 g stückige Tomaten
- 250 g Reis, parboiled (Garzeit ca. 20 Minuten)
- 150 g Cherry-Tomaten, halbiert
- ½ TL Zucker
- 1 TL Basilikum, getrocknet
-
1
TL Gewürzpaste für Gemüsebrühe, selbst gemacht
or 1 Würfel Gemüsebrühe (für 0,5 l) - 30 g Tomatenmark
-
4
Lachsfilets, frisch, ohne Haut (à 125 g)
or 4 Lachsfilets, TK (à 125 g), aufgetaut, abgetropft - 50 g Feta, zerbröselt
- Nutrition
- per 1 Portion
- Calories
- 2580 kJ / 617 kcal
- Protein
- 33 g
- Carbohydrates
- 54 g
- Fat
- 29 g
- Fibre
- 3.1 g
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