Summary

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

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Instructions

1. 2 a 1.5 l casserole dishes
2. 2-4 servings
3. 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.
4. 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.
5. In the remaining hot oil, brown the sliced mushrooms for approx. 4-5 minutes and also add to the rice.
6. Season to taste with 1 teaspoon paprika powder and a pinch of sugar and 1 teaspoon herb salt.
7. Remove the tomato stalk and cut into slices.
8. Mix sour cream, 1 teaspoon, grained vegetable stock and 1 teaspoon, coated, grained vegetable broth and enough water until it becomes creamy.
9. Grease 2 a 1.5 l casserole dishes.
10. 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.
11. Bake in the cold oven at 150 ° C hot air for about 40 minutes, bubbly.
12. Own recipe