Moroccan Corn Pudding with Vegetables

Name: Moroccan Corn Pudding with Vegetables
Yield: 6
Ingredients: 1 liter of vegetable broth; 250 g of Moroccan corn; 2 tablespoons of butter; 3 tablespoons of olive oil; 1 chopped onion; 1/2 cup of green bell pepper, cut into cubes; 250 g of cherry tomatoes, cut into four pieces; 1/2 tablespoon of chopped parsley; Sauce; Juice from 1 Sicilian lemon; 2 tablespoons of olive oil; 1 cup of water; 2 tablespoons of soy sauce; Optional; 10 x 21 cm mold shape

1
1 liter of vegetable broth
2
250 g of Moroccan corn
3
2 tablespoons of butter
4
3 tablespoons of olive oil
5
1 chopped onion
6
1/2 cup of green bell pepper, cut into cubes
7
250 g of cherry tomatoes, cut into four pieces
8
1/2 tablespoon of chopped parsley
9
Sauce
10
Juice from 1 Sicilian lemon
11
2 tablespoons of olive oil
12
1 cup of water
13
2 tablespoons of soy sauce
14
Optional
15
10 x 21 cm mold shape

Ingredients

1
1 liter of vegetable broth
2
250 g of Moroccan corn
3
2 tablespoons of butter
4
3 tablespoons of olive oil
5
1 chopped onion
6
1/2 cup of green bell pepper, cut into cubes
7
250 g of cherry tomatoes, cut into four pieces
8
1/2 tablespoon of chopped parsley
9
Sauce
10
Juice from 1 Sicilian lemon
11
2 tablespoons of olive oil
12
1 cup of water
13
2 tablespoons of soy sauce
14
Optional
15
10 x 21 cm mold shape

Directions

1
Bring the vegetable broth to a boil
2
Add the corn and butter
3
Turn off the heat, cover the pot, and let it rest until the liquid has been absorbed
4
In another pot, heat the olive oil and sauté the onion
5
Add the bell pepper and cook for three minutes
6
Add the cherry tomatoes and cook for an additional three minutes, then sprinkle with parsley
7
Use a fork to fluff the corn and mix in the vegetable refilling
8
Line a mold shape with plastic wrap, fill it with the mixture, and press down firmly
9
Mix all the sauce ingredients
10
Unmold the corn pudding, slice it, and serve with the sauce.