Summary

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

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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.