Serbian Style Rice Casserole
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 160 g brown rice, 1 = cup
- 320 g water, = 2 cups
- 1 onion (s), approx. 80 g
- 2 bell peppers, approx. 30 g
- 250 g mushrooms
- 3 tablespoon olive oil
- 500 g tomato (s)
- 1 teaspoon thyme
- 1 pinch (s) sugar
- 200 g sour cream
- 1 teaspoon, leveled vegetable stock, grained
- water
- 1 teaspoon, leveled paprika powder
- Fat, for baking dishes
- 100 g cheese, rated Gouda cheese
Print Recipe
Pin Recipe Instructions
- 2 a 1.5 l casserole dishes
- 2-4 servings
- Put brown rice in 2 cups of boiling water, bring to the boil, heat to the lowest level, close the lid, stew for 35-40 minutes, leave to swell for 5 minutes.
- Fry the finely chopped onion in 2 tablespoons of oil until light brown, sauté with the diced paprika for approx. 3 minutes until half-soft, add to the rice, add 1 teaspoon of thyme.
- In the remaining hot oil, brown the sliced mushrooms for approx. 4-5 minutes and also add to the rice.
- Season to taste with 1 teaspoon paprika powder and a pinch of sugar and 1 teaspoon herb salt.
- Remove the tomato stalk and cut into slices.
- Mix sour cream, 1 teaspoon, grained vegetable stock and 1 teaspoon, coated, grained vegetable broth and enough water until it becomes creamy.
- Grease 2 a 1.5 l casserole dishes.
- Tomato slices on the base, some grated cheese and sauce, then the rice mixture and repeat this until everything is used, at the end there should be grated cheese.
- Bake in the cold oven at 150 ° C hot air for about 40 minutes, bubbly.
- Own recipe
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