Vegetable gratin with rice

Ingredients for 1 servings:

• 80 g long grain rice
• 250 g beans, green, fresh or frozen
• 1 onion(s)
• 1 clove(s) garlic
• 150 g mushrooms
• 1 pepper(s), red, approx. 150 g
• 125 ml vegetable stock
• 50 g cheese, grated
• 1 tbsp vegetable oil
• chili powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

easy and quick to prepare

Cook the rice according to the package instructions and preheat the oven to 180°C (top/bottom heat). In the meantime, break or cut the beans into approximately 3 cm long pieces and finely dice the onion. Pat the mushrooms dry to remove any remaining dirt and slice the mushrooms. Deseed the bell pepper and cut into small cubes. Heat the vegetable oil in a pan over medium-high heat. Crush the garlic clove and sauté it with the diced onion in the pan until translucent, then sauté with the mushrooms and bell pepper. Add the beans and deglaze with the vegetable stock, and sauté for about 15 minutes. Mix the cooked rice with the vegetables and sauté briefly. Season to taste with pepper, salt, and chili, and transfer everything to a suitable baking dish. Finally, spread the cheese evenly on top. Place the baking dish in the preheated oven for about 15 minutes, until the cheese reaches the desired golden brown color.