Colorful Vegetable Casserole with Bell Pepper, Mushrooms, Ham and Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 red pepper (s), coarsely chiselled
- 1 bell pepper (s), yellow, coarsely styled
- 250 g mushrooms, fresh, sliced or 1 lass 1st choice sliced
- 1 small Can corn
- 200 g cooked ham, finely diced
- 0.5 ½ bunch parsley, finely chopped or freeze-dried
- 0.5 ½ bunch chives, finely chopped or freeze-dried
- 4 teaspoon stock, instant, granular
- 1 small onion (s), finely diced
- 2 pinches nutmeg, freshly grated, or ready-made spice
- 500 ml milk
- curry powder, approx. 1 - 2 tablespoon
- 1 tablespoon margarine, soy lola or rapeseed oil
- 2 teaspoons paprika powder, noble sweet
- 1 tablespoon turmeric
- 250 g rice, cook accordin to the instructions
- Salt and pepper, whiter, ground
- 100 g cheese, rated (Gouda), for ratinatin
- 2 medium beefsteak tomato (s), sliced
Print Recipe
Pin Recipe Instructions
- Rub the diced onion with the fresh, sliced mushrooms, fresh mushrooms with kitchen paper beforehand, steam them until translucent (if they are mushrooms from the jar, they will be added later) and pour half a liter of milk on top. Add the paprika pieces, the paprika powder, nutmeg and 2 teaspoons of the instant stock. Now let the peppers simmer gently for about 10 minutes until they are firm to the bite.
- In the meantime, if you don`t have any fresh ones, drain the corn and the glass of mushrooms and then add them to the sauce. Add 2 more teaspoons of instant stock, more or less depending on your taste, to the sauce. Add 1 - 2 tablespoons of the curry, depending on your taste. Put the ham with the chives and parsley in the vegetable pot as well. Do not cook the whole thing anymore, just keep it warm, stir it from time to time and season to taste.
- Tip: You can also vary with other types of vegetables - just take what is available (e.g. frozen carrots and peas, etc.).
- Cook the rice in salted water according to the instructions on the packet. Add at least 1 - 2 tablespoons of turmeric to the cooking water, it gives it a lot of flavor.
- Now spread the rice flat in a baking dish and spread the vegetable mixture well over it, also pour the entire sauce evenly over the rice. Spread the sliced beefsteak tomatoes on the casserole and season again a lot of salt and pepper. Then sprinkle the grated Gouda (or other cheese, if you like) over the top.
- Bake for approx. 15 - 20 minutes (depending on the oven) at 180 ° C top / bottom heat. The vegetable casserole is ready when the cheese has melted well.
- This goes well with the salad of your choice.
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