Rice Pot from Oven
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 ml broth
- 150 g rice (lon rain rice)
- 500 g meat
- 1 large onion (s)
- 25 g herbs (e.. 8-herb mixture, frozen)
- 1 large zucchini
- 1 cup sour cream
- 250 ml sauce (gypsy sauce)
Print Recipe
Pin Recipe Instructions
- Put the stock and rice in an ovenproof dish, pull the meat apart slightly and sprinkle on top. Finely dice the onion, distribute on top, then add the frozen herbs as well. Cut the zucchini into slices and spread on top. Mix the sour cream and the gypsy sauce and pour over it.
- Bake at 200 ° C (fan oven 170 ° C) for approx. 70 minutes. First place a lid on the mold and remove the lid halfway through the time. If the rice is cooked beforehand and the mince and zucchini sautéed, the cooking time is halved.
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