Summary

Ingredients

• 200 g brown rice
• 2 red pepper (s)
• 250 g mushrooms
• 1 vegetable onion (s)
• 1 clove garlic
• 500 g tomato (s)
• 3 teaspoons thyme, freshly plucked
• 200 g crème fraîche (crème léère), 15% fat
• 1 teaspoon paprika powder, noble sweet
• Paprika powder, hot as rose
• 1 teaspoon herbal salt
• 100 g cheese, mild, rated

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Instructions

1. Boil the rice in 500 ml salted water for 30 minutes, then let it soak for about 20 minutes (this can also be done the day before).
2. Mix the crème légère with herbal salt, sweet paprika, hot paprika and enough water (approx. 25 ml) to create a thick sauce.
3. Clean the mushrooms and cut them in slices. Wash the bell peppers, remove the stalk, quarter and core and cut into strips along the narrow side. Peel the garlic, halve lengthways and cut into thin slices. Peel and halve the onion and cut into thin, half-rings.
4. Heat the olive oil in a pan and gently fry the onions over a moderate heat, stirring several times. After five minutes add the mushrooms and continue to fry while stirring. After another five minutes, add the paprika strips and garlic and fry for another five minutes while stirring and season with salt and paprika as desired.
5. Pluck the thyme from the stalks, add to the rice with the cooked vegetables and mix well.
6. Wash the tomatoes, cut in half, cut out the stem end in a wedge shape and cut into thin slices.
7. Grease a baking dish and pour half of the vegetable and rice mixture into it. Cover with half of the tomato slices, spread half of the sauce on top and sprinkle with half of the cheese. Layer the remaining ingredients again in the same order.
8. Bake in the oven at 180 ° C for about 25 to 30 minutes until the cheese is light brown.
9. Instead of crème légère, you can of course also use crème fraîche or sour cream.
10. I like to use Gouda, but you can also try any other cheese, whatever you like. Thinly sliced mozzarella also tastes good in the casserole.