Vegetable Rice from Roman Pot
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 bell pepper (s)
- 3 tomato (s)
- 3 onion (s)
- 1 eggplant (s)
- 1 zucchini
- 5 mushrooms
- 2 teaspoons stock, grained
- salt and pepper
- 3 cup rice
Print Recipe
Pin Recipe Instructions
- Water the Römertopf, put uncooked rice in the Römertopf, pour some water on it so that it is just covered.
- Chop the vegetables into small pieces, mix them with salt, broth and pepper and spread them on the rice.
- Everything at 220 degrees in the oven for 1-1 1/2 hours.
- If you feel like it, you can mix in pine nuts. Or garlic or wild garlic.
- We always make fried fish and salad, it`s super tasty and always goes down well.
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