Veggie rice stew
In a pot, heat olive oil over low/ medium heat and saute minced onions, sliced peppers and chopped eggplants for a couple of minutes. Season with chopped parsley, chopped basil, salt, herbed salt and little bit of minced garlic. Next, add green beans, little bit of rice, chopped pumpkin and water. The veggies should be covered with water. With the lid on cook until the veggies especially the beans are almost cooked through. Then, add peeled diced tomatoes and little bit of tomato puree. Continue cooking until ready. Add water, if necessary. Stir in more chopped parsley.
Transfer into a bowl and top with feta cheese crumble/ vegan feta cheese crumble and crushed walnuts. Drizzle with olive oil and sprinkle with oregano.
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