Tomato – Rice – Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s), finely chopped
- 250 g rice
- olive oil
- 0.75 liter ¾ vegetable stock
- 1 clove (s) garlic, pressed
- 125 g mozzarella
- 80 g tomato (s)
- Herbs (basil, tarragon, thyme) chopped into small pieces
- pepper
- Garlic salt
- 50 g cheese (e.. ratin cheese), rated
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Sweat the finely chopped onion, garlic and rice in hot oil until translucent. Add the vegetable stock and garlic salt, cook for about 30 minutes. Then pour half of the rice mixture into a greased baking dish.
- Cut the mozzarella and tomatoes into slices and spread over the rice. Season well. Then pour the remaining rice over it and cover with tomato slices, season again and sprinkle with the grated cheese. Bake the casserole in a preheated oven at 200 ° C for about 30 minutes.
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