Vegetable Rice in Roman Pot

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 35 mins
Course Side Dish
Cuisine European
Servings (Default: 6)

Ingredients

  • 250 g rice, e.., Parboiled
  • 1 red pepper
  • 1 onion (s)
  • 1 clove garlic
  • 1 zucchini, approx. 500 g
  • 200 g peas, frozen
  • 500 ml vegetable stock
  • turmeric
  • curry
  • Salt and pepper
Vegetable Rice in Roman Pot
Vegetable Rice in Roman Pot

Instructions

  1. Water the Roman pot. Dice paprika, onion, garlic and zucchini. Mix the diced vegetables, peas and rice in the Römertopf. Pour in 500 ml vegetable stock - lukewarm so that the pot does not crack. Season well with turmeric, curry, salt and pepper.
  2. Place on the lowest rack in the cold oven and cook at 180 ° C top / bottom heat for 80 minutes.
  3. We like to eat the rice with bifteki, gyros, meatballs or vegetable pancakes. Also suitable as a vegetarian main course.

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