Vegetables and Rice Stew
In a colander, rinse rice under cold running water. Transfer rice to a pot, along with double the amount of salted water. Bring to a boil, cover and simmer over low heat, about 30 minutes.
Peel and finely chop onion. Halve peppers, remove seeds and ribs, and cut into thin strips. Rinse and trim zucchini, celery and fennel. Cut zucchini and celery into cubes. Slice fennel thinly.
In hot oil, cook onion until translucent. Add vegetables and stir-fry a few minutes. Add broth, cover and simmer 15 minutes.
Rinse marjoram and remove leaves from stems. Mix rice into the vegetables. Season with thyme, salt and pepper. Serve stew sprinkled with marjoram leaves.