Serbian-style rice casserole

Ingredients for 2 servings:

• 160 g brown rice , 1 = cup
• 320 g water = 2 cups
• 1 onion(s), approx. 80 g
• 2 peppers, approx. 320 g
• 250 g mushrooms
• 3 tbsp olive oil
• 500 g tomatoes
• 1 tsp thyme
• 1 pinch(s) of sugar
• 200 g sour cream
• 1 tsp, leveled vegetable broth, granulated
• Water
• 1 tsp, leveled paprika powder
• Fat, for casserole dishes
• 100 g cheese, grated Gouda

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, egg-free, vegetarian

2 x 1.5 l casserole dishes: Add 2-4 portions of brown rice to 2 cups of boiling water, bring to the boil, reduce heat to low, close lid, simmer for 35-40 minutes, let it simmer for 5 minutes. Fry finely chopped onion in 2 tbsp oil until light brown, sauté with diced bell pepper for approx. 3 minutes until semi-soft, add to the cooked rice, top with 1 tsp thyme. Brown the sliced ​​mushrooms in the remaining hot oil for approx. 4-5 minutes and also add to the rice. Season to taste with 1 tsp paprika, 1 pinch of sugar and 1 tsp herb salt. Remove the stalks from the tomatoes and slice them. Mix together the sour cream, 1 tsp level vegetable stock granules and 1 tsp level vegetable stock granules and enough water until creamy. Grease 2 x 1.5 l casserole dishes. Place tomato slices on the base, some grated cheese and sauce, then the rice mixture, and repeat until all is used up. Grated cheese should be added last. Place in a cold oven and bake at approximately 150°C (300°F) for about 40 minutes, until bubbling. My own recipe.